Raspberry Crisp with vanilla ice cream, does this sound super delicious? Last month while I spent a weekend at my Mom’s, she sent me home with a trunk full of fresh tomatoes, raspberries, ground cherries and probably other things I’m forgetting. Of course the first thing I wanted to make was a warm Raspberry Crisp and top it was a delicious vanilla ice cream. In my opinion, there’s not a better dessert. I know, I’m just not a chocolate girl.
This would make a really great Thanksgiving dinner dessert option for your family if you are looking for something other than Pumpkin Pie to serve. Or, just make it now and enjoy it!
How to Make Raspberry Crisp
Ingredient You Need
- 3 Cups Raspberries
- 1 Tablespoon Cornstarch
- 1 Cup Sugar
- 1 Teaspoon Vanilla Extract
- 1 1/4 Cup Flour
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 1/2 Cup Oats
- 1 Stick Butter, cut into pieces
Instructions
Step 1 – In a medium bowl combine the raspberries, cornstarch, 1 cup sugar, and Vanilla.
Step 2 – Use a food processor to pulse the flour, sugar, brown sugar, oats and butter until it’s a crumb mixture
Step 3 – Pour the Raspberry mixture into a pie plate or baking dish ( I used a pie plate that was a little larger than the normal size)
Step 4 – Top with the brown sugar crumb mixture
Step 5 – Bake at 350 degrees for 30 minutes. Top with Vanilla Ice cream or Whip Cream if desired. Enjoy!
This made a pretty large dessert that we were able to enjoy for several days after I made it. Which is ok with me because I love raspberry crisp, actually I love any type of crisp. You can find my Slow Cooker Apple Crisp and Rhubarb Crisp if you are looking for more crisp or dessert ideas!
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PinIngredients
- 3 Cups Raspberries
- 1 Tablespoon Cornstarch
- 1 Cup Sugar
- 1 Teaspoon Vanilla Extract
- 1 1/4 Cup Flour
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 1/2 Cup Oats
- 1 Stick Butter, cut into pieces
Instructions
- Step 1 – In a medium bowl combine the raspberries, cornstarch, 1 cup sugar, and Vanilla.
- Step 2 – Use a food processor to pulse the flour, sugar, brown sugar, oats and butter until it’s a crumb mixture
- Step 3 – Pour the Raspberry mixture into a pie plate or baking dish ( I used a pie plate that was a little larger than the normal size)
- Step 4 – Top with the brown sugar crumb mixture
- Step 5 – Bake at 350 degrees for 30 minutes. Top with Vanilla Ice cream or Whip Cream if desired. Enjoy!
More Crisp Recipe Ideas
Rhubarb Crisp with Blackberries
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