12 Delicious Raspberry Crisp Recipes You Must Try

Oh, the joy of biting into a warm, juicy raspberry crisp! Whether you’re craving a quick dessert or looking to impress at your next gathering, these 12 delicious raspberry crisp recipes are your ticket to sweet success. Perfect for any season, each recipe promises a burst of flavor that’ll have you reaching for seconds. Ready to find your new favorite? Let’s dive into these irresistible treats!

Classic Raspberry Crisp with Oat Topping

Just as summer reaches its peak, there’s no better way to celebrate than with a Classic Raspberry Crisp with Oat Topping. This dessert combines the tartness of fresh raspberries with the sweet, crunchy texture of an oat topping, creating a perfect balance that’s both comforting and refreshing.

Ingredients

• 4 cups fresh raspberries (frozen can be used if fresh are not available)
• 1/2 cup granulated sugar (adjust based on the sweetness of your raspberries)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 cup old-fashioned oats (not instant, for the best texture)
• 1/2 cup all-purpose flour (spooned and leveled to avoid packing)
• 1/2 cup packed brown sugar (light or dark, depending on your preference)
• 1/2 tsp ground cinnamon (adds a warm spice note)
• 1/4 tsp salt (enhances all the flavors)
• 1/2 cup unsalted butter, melted (cooled slightly to prevent oats from becoming soggy)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease an 8-inch square baking dish.
2. In a large bowl, gently toss the raspberries with granulated sugar and lemon juice until evenly coated. Spread the mixture evenly in the prepared baking dish.
3. In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture resembles coarse crumbs.
4. Sprinkle the oat topping evenly over the raspberry mixture, covering it completely.
5. Bake for 30-35 minutes, or until the topping is golden brown and the raspberry filling is bubbling around the edges.
6. Let the crisp cool for at least 10 minutes before serving to allow the filling to set slightly.

The crisp should have a golden, crunchy topping with a juicy, slightly tart raspberry filling beneath. Serve it warm with a scoop of vanilla ice cream for a classic pairing, or enjoy it as is for a simpler treat.

Vegan Raspberry Crisp with Almond Flour

Alright, let’s dive into making this delightful Vegan Raspberry Crisp with Almond Flour, a perfect blend of tart and sweet with a crunchy topping that’s sure to impress.

Ingredients

• 4 cups fresh raspberries (frozen can work in a pinch, but thaw and drain first)
• 1/2 cup maple syrup (adjust to taste based on the sweetness of your raspberries)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 cup almond flour (for a nut-free version, try oat flour)
• 1/2 cup rolled oats (gluten-free if necessary)
• 1/4 cup coconut oil, melted (or any neutral oil)
• 1/4 tsp salt (enhances all the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, gently toss the raspberries with maple syrup and lemon juice until evenly coated.
3. Transfer the raspberry mixture to an 8×8 inch baking dish, spreading it out evenly.
4. In another bowl, mix together the almond flour, rolled oats, melted coconut oil, and salt until the mixture resembles coarse crumbs.
5. Sprinkle the topping evenly over the raspberry mixture, covering it completely.
6. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the raspberry filling is bubbly.
7. Let the crisp cool for at least 10 minutes before serving to allow the filling to set.

Here’s how it turns out: the topping is wonderfully crisp and golden, while the raspberry filling is lush and slightly tart. Serve it warm with a scoop of vegan vanilla ice cream for an extra special treat.

Gluten-Free Raspberry Crisp with Coconut Sugar

Amazingly simple yet delightfully flavorful, this Gluten-Free Raspberry Crisp with Coconut Sugar is the perfect dessert to showcase summer’s bounty. Let’s walk through the steps to create this comforting treat that’s as nutritious as it is delicious.

Ingredients

• 4 cups fresh raspberries (frozen can work in a pinch, no need to thaw)
• 1/2 cup coconut sugar (adjust to taste for sweetness)
• 1 cup gluten-free rolled oats (ensure they’re certified gluten-free)
• 1/2 cup almond flour (for a nut-free version, use sunflower seed flour)
• 1/4 cup melted coconut oil (or any neutral oil)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp cinnamon (adds a warm note)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch baking dish.
2. In a large bowl, gently toss the raspberries with 1/4 cup of coconut sugar until evenly coated. Spread this mixture evenly in the prepared baking dish.
3. In the same bowl, combine the remaining 1/4 cup coconut sugar, oats, almond flour, melted coconut oil, vanilla extract, and cinnamon. Mix until the mixture resembles coarse crumbs.
4. Sprinkle the oat mixture evenly over the raspberries in the baking dish, covering them completely.
5. Bake for 30-35 minutes, or until the topping is golden brown and the raspberry juices are bubbling around the edges.
6. Remove from the oven and let it cool for at least 10 minutes before serving to allow the juices to thicken slightly.

Rich in flavor with a delightful contrast between the juicy raspberries and the crunchy oat topping, this crisp is best served warm with a scoop of vanilla ice cream or a dollop of coconut whipped cream for an extra indulgent treat.

Raspberry and Peach Crisp with Cinnamon

Here’s a delightful way to bring the flavors of summer into your kitchen with a dessert that’s as easy to make as it is delicious. Perfect for beginners, this recipe walks you through each step to ensure a perfect result every time.

Ingredients

• 4 cups fresh raspberries (frozen can be used if fresh aren’t available)
• 3 cups sliced peaches (about 4 medium peaches, peeled)
• 1 cup granulated sugar (adjust to taste based on fruit sweetness)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1 cup all-purpose flour (spooned and leveled for accuracy)
• 1 cup old-fashioned rolled oats (not instant for better texture)
• 1/2 cup packed brown sugar (light or dark based on preference)
• 1/2 tsp ground cinnamon (add more for a stronger flavor)
• 1/2 cup unsalted butter, melted (cooled slightly to prevent clumping)
• Pinch of salt (enhances all the flavors)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, gently mix the raspberries, peaches, granulated sugar, and lemon juice until the fruit is evenly coated. Spread this mixture evenly in the prepared baking dish.
3. In another bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the fruit mixture in the baking dish, covering it completely.
5. Bake for 35-40 minutes, or until the topping is golden brown and the fruit juices are bubbling around the edges.
6. Let the crisp cool for at least 10 minutes before serving to allow the juices to thicken slightly.

Zesty and warm, this Raspberry and Peach Crisp with Cinnamon offers a perfect balance of sweet and tart flavors, with a crunchy oat topping that contrasts beautifully with the soft, juicy fruit beneath. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Healthy Raspberry Crisp with Quinoa Crunch

Crafting a Healthy Raspberry Crisp with Quinoa Crunch is simpler than you might think, and it’s a fantastic way to enjoy a guilt-free dessert that doesn’t skimp on flavor or texture. Let’s walk through the process together, ensuring you end up with a dish that’s as nutritious as it is delicious.

Ingredients

– 2 cups fresh raspberries (frozen can work in a pinch, but thaw and drain first)
– 1/2 cup quinoa, rinsed (for that perfect crunch)
– 1/4 cup honey (or maple syrup for a vegan option)
– 1/4 cup almond flour (adds a nutty depth)
– 2 tbsp coconut oil, melted (or any neutral oil)
– 1 tsp vanilla extract (pure for best flavor)
– 1/2 tsp cinnamon (adjust to taste)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a mixing bowl, gently toss the raspberries with 1 tbsp of honey to lightly sweeten them.
3. Spread the raspberries evenly at the bottom of a greased 8-inch baking dish.
4. In another bowl, mix the rinsed quinoa, almond flour, remaining honey, melted coconut oil, vanilla extract, and cinnamon until well combined.
5. Sprinkle the quinoa mixture over the raspberries, covering them completely for a uniform layer.
6. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and crispy.
7. Let the crisp cool for about 10 minutes before serving to allow the flavors to meld together.

Tip: For an extra crunch, you can toast the quinoa lightly before mixing it with the other ingredients. Another tip is to serve the crisp warm with a dollop of Greek yogurt or a scoop of vanilla ice cream for a delightful contrast. Lastly, if you prefer a sweeter crisp, drizzle a little extra honey over the top before baking.

The finished crisp boasts a delightful contrast between the juicy, tart raspberries and the crunchy, slightly sweet quinoa topping. It’s perfect served as is, or for an extra special touch, garnish with fresh mint leaves or a sprinkle of powdered sugar.

Raspberry and Apple Crisp with Maple Syrup

As the seasons change, so do our cravings for comforting desserts that bring warmth and joy to our tables. This Raspberry and Apple Crisp with Maple Syrup is a delightful way to celebrate the flavors of fall, combining tart raspberries and sweet apples under a crispy, golden topping.

Ingredients

• 4 cups thinly sliced apples (use a mix of sweet and tart varieties for balance)
• 1 cup raspberries (fresh or frozen, no need to thaw)
• 1/2 cup maple syrup (pure for best flavor)
• 1 cup old-fashioned oats (for a hearty texture)
• 1/2 cup all-purpose flour (or gluten-free alternative)
• 1/2 cup packed brown sugar (light or dark, depending on preference)
• 1/2 tsp cinnamon (add more for extra warmth)
• 1/4 tsp salt (to enhance flavors)
• 1/2 cup cold unsalted butter, cubed (keeps the topping crisp)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, toss the sliced apples and raspberries with 1/4 cup of maple syrup until evenly coated. Spread the mixture evenly in the prepared baking dish.
3. In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Mix well to distribute the spices evenly.
4. Add the cold, cubed butter to the oat mixture. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
5. Sprinkle the oat topping evenly over the fruit mixture in the baking dish. Drizzle the remaining 1/4 cup of maple syrup over the top for extra sweetness and shine.
6. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
7. Let the crisp cool for at least 10 minutes before serving to allow the juices to thicken slightly.

Now, the Raspberry and Apple Crisp with Maple Syrup is ready to delight your senses. The contrast between the soft, juicy fruit and the crunchy, buttery topping is simply irresistible. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Spiced Raspberry Crisp with Cardamom and Cloves

Every baker knows the joy of a fruit crisp, and this spiced raspberry version with cardamom and cloves is no exception. It’s a delightful twist on the classic, offering a warm, aromatic flavor that’s perfect for any season.

Ingredients

• 4 cups fresh raspberries (frozen can work in a pinch, but thaw and drain first)
• 1/2 cup granulated sugar (adjust based on the sweetness of your berries)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp ground cardamom (for that distinctive, slightly citrusy spice)
• 1/2 tsp ground cloves (adds depth and warmth)
• 1 cup all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup rolled oats (for a chewy texture)
• 1/2 cup packed brown sugar (light or dark, depending on your preference)
• 1/2 tsp salt (balances the sweetness)
• 1/2 cup unsalted butter, cold and cubed (keeps the topping crisp)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, gently toss the raspberries with granulated sugar, lemon juice, cardamom, and cloves until evenly coated. Spread this mixture evenly in the prepared baking dish.
3. In another bowl, combine the flour, oats, brown sugar, and salt. Add the cold butter cubes and use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the raspberry mixture. Do not press down; the loose topping will crisp up beautifully.
5. Bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
6. Let the crisp cool for at least 10 minutes before serving to allow the juices to thicken slightly.

The crisp topping offers a delightful contrast to the soft, jammy raspberries beneath, with the cardamom and cloves adding a whisper of exotic warmth. Serve it warm with a scoop of vanilla ice cream for a classic pairing, or try it with a dollop of whipped cream and a sprinkle of chopped pistachios for an extra special touch.

Raspberry and Blueberry Crisp with Lemon Zest

Raspberries and blueberries come together in this delightful crisp, enhanced with a hint of lemon zest for a refreshing twist. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 2 cups raspberries (fresh or frozen, no need to thaw if frozen)
• 2 cups blueberries (fresh or frozen, no need to thaw if frozen)
• 1 tbsp lemon zest (from about 1 lemon, adjust to taste)
• 1/2 cup granulated sugar (reduce if berries are very sweet)
• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup rolled oats (not instant, for better texture)
• 1/2 cup packed brown sugar (light or dark, according to preference)
• 1/2 tsp ground cinnamon (optional, for warmth)
• 1/2 cup unsalted butter, cold and cubed (for a flaky topping)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, gently mix raspberries, blueberries, lemon zest, and granulated sugar until combined. Tip: Let the mixture sit for 10 minutes to draw out the juices.
3. Transfer the berry mixture to the prepared baking dish, spreading it evenly.
4. In another bowl, combine flour, oats, brown sugar, and cinnamon. Tip: Use your fingers to work the cold butter into the flour mixture until it resembles coarse crumbs for the perfect crisp topping.
5. Sprinkle the topping evenly over the berry mixture. Tip: For extra crunch, press the topping lightly into the berries.
6. Bake for 35-40 minutes, or until the topping is golden brown and the berries are bubbly around the edges.

Fresh from the oven, this crisp boasts a golden, crunchy topping that contrasts beautifully with the soft, juicy berries beneath. Serve it warm with a scoop of vanilla ice cream for a classic pairing, or enjoy it as is for a lighter treat.

Rustic Raspberry Crisp with Hazelnut Topping

Perfect for those who adore the sweet tang of raspberries paired with the earthy crunch of hazelnuts, this dessert combines simplicity with elegance. Let’s walk through creating this delightful treat that’s as pleasing to make as it is to eat.

Ingredients

• 4 cups fresh raspberries (frozen can work in a pinch, but thaw and drain first)
• 1/2 cup granulated sugar (adjust based on the sweetness of your berries)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 cup all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup packed light brown sugar (adds a deep, molasses-like sweetness)
• 1/2 cup chopped hazelnuts (toast them lightly for extra flavor)
• 1/2 cup unsalted butter, cold and cubed (keeps the topping crisp)
• 1/2 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, gently toss the raspberries with granulated sugar and lemon juice until evenly coated. Spread this mixture evenly in the prepared baking dish.
3. In another bowl, combine the flour, brown sugar, chopped hazelnuts, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the raspberry mixture, covering it completely.
5. Bake for 30-35 minutes, or until the topping is golden brown and the raspberry filling is bubbly around the edges.
6. Let the crisp cool for at least 10 minutes before serving to allow the filling to set slightly.

Lusciously juicy raspberries beneath a golden, nutty topping make this crisp a standout. Serve it warm with a scoop of vanilla ice cream for a contrast in temperatures that’s utterly divine.

Raspberry and Chocolate Crisp with Cocoa Nibs

Unveiling a dessert that perfectly marries the tartness of raspberries with the rich depth of chocolate, this Raspberry and Chocolate Crisp with Cocoa Nibs is a delightful treat that’s as easy to make as it is delicious. Follow these steps to create a dessert that’s sure to impress.

Ingredients

• 2 cups fresh raspberries (frozen can be used if fresh are not available)
• 1/2 cup granulated sugar (adjust based on the sweetness of your raspberries)
• 1 cup all-purpose flour (for a gluten-free version, use almond flour)
• 1/2 cup rolled oats (for added texture)
• 1/2 cup brown sugar (packed, for a deeper flavor)
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free option)
• 1/4 cup cocoa nibs (for a crunchy, chocolatey finish)
• 1 tsp vanilla extract (pure extract for the best flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium bowl, gently mix the raspberries with granulated sugar until evenly coated. Set aside to macerate for 10 minutes.
3. In a separate bowl, combine the flour, rolled oats, and brown sugar. Stir in the melted butter and vanilla extract until the mixture resembles coarse crumbs.
4. Spread the raspberry mixture evenly at the bottom of a 9-inch baking dish. Sprinkle the flour mixture over the top, then evenly distribute the cocoa nibs.
5. Bake for 25-30 minutes, or until the topping is golden brown and the raspberry filling is bubbly around the edges.
6. Let the crisp cool for at least 10 minutes before serving to allow the filling to set slightly.

Delight in the contrast of the crisp, buttery topping against the soft, juicy raspberries, with the cocoa nibs adding a surprising crunch. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Quick Raspberry Crisp with Granola Topping

Every home cook deserves a dessert that’s both effortlessly delicious and quick to assemble, especially on those busy weeknights. This Quick Raspberry Crisp with Granola Topping is your go-to, combining the tartness of fresh raspberries with the crunchy sweetness of granola for a dessert that’s sure to impress.

Ingredients

• 4 cups fresh raspberries (frozen can be used if fresh aren’t available)
• 1/2 cup granulated sugar (adjust based on the sweetness of your raspberries)
• 1 tbsp cornstarch (helps thicken the filling)
• 1 tsp lemon juice (brightens the flavor)
• 1 1/2 cups granola (choose your favorite variety for added texture)
• 1/4 cup unsalted butter, melted (or coconut oil for a dairy-free version)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, gently toss the raspberries with sugar, cornstarch, and lemon juice until evenly coated. Tip: Avoid overmixing to keep the raspberries intact.
3. Transfer the raspberry mixture to an 8-inch baking dish, spreading it out evenly.
4. In a separate bowl, mix the granola with melted butter until the granola is well coated. This will help the topping crisp up beautifully in the oven.
5. Sprinkle the granola mixture evenly over the raspberries, covering them completely.
6. Bake for 25-30 minutes, or until the topping is golden brown and the raspberry filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
7. Let the crisp cool for at least 10 minutes before serving to allow the filling to set. Tip: Serve warm with a scoop of vanilla ice cream for an extra treat.

Buttery and crisp on top with a juicy, tangy raspberry filling beneath, this dessert is a delightful contrast of textures and flavors. Try serving it in individual ramekins for a personalized touch at your next dinner party.

Raspberry and Rhubarb Crisp with Ginger

Perfect for those who adore the tangy sweetness of raspberries paired with the unique tartness of rhubarb, this crisp is a delightful dessert that’s surprisingly simple to make. Let’s walk through the process together, ensuring you end up with a dish that’s as delicious as it is beautiful.

Ingredients

• 4 cups fresh raspberries (frozen can be used if fresh aren’t available)
• 2 cups diced rhubarb (about 2 large stalks, trim off any leaves)
• 1 cup granulated sugar (adjust based on the sweetness of your fruit)
• 1 tbsp grated fresh ginger (for a milder flavor, use 1 tsp ground ginger)
• 1 cup all-purpose flour (spooned and leveled for accuracy)
• 1 cup old-fashioned rolled oats (not instant for better texture)
• 1/2 cup packed light brown sugar (dark brown sugar can be used for a deeper flavor)
• 1/2 tsp salt (enhances all the flavors)
• 1/2 cup unsalted butter, melted (cooled slightly to prevent oats from getting soggy)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, gently mix the raspberries, rhubarb, granulated sugar, and ginger until well combined. Pour into the prepared baking dish.
3. In another bowl, combine the flour, oats, brown sugar, and salt. Stir in the melted butter until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the fruit mixture, covering it completely.
5. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
6. Let the crisp cool for at least 10 minutes before serving to allow the filling to set.

Out of the oven, this crisp boasts a golden, crunchy topping that contrasts beautifully with the soft, juicy fruit beneath. Serve it warm with a scoop of vanilla ice cream for a classic pairing, or try it with a dollop of whipped cream for a lighter option.

Conclusion

These 12 Delicious Raspberry Crisp Recipes offer a treasure trove of sweet, tangy, and utterly irresistible desserts perfect for any occasion. Whether you’re a seasoned baker or new to the kitchen, there’s a recipe here to spark joy and satisfy cravings. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest. Happy baking!