Old Fashioned Black Raspberry Crisp

This easy Old Fashioned Black Raspberry Crisp Recipe is made with fresh berry base topped with an oat crumble. This delicious dessert is a beloved vintage recipe.

black raspberry crumble in a white bowl with ice cream on top.

My Mother was known for making the best recipes from fresh garden ingredients, especially from the varieties of summer berries we grew.

Some of my best memories were spent picking then helping her in the kitchen; making jams, preserves, crisps, pies, and Blueberry Cake. This is one reason why I love our farmer’s market so much in the early summer.

This Black Raspberry Crisp recipe is made from fresh black raspberries, yet you can substitute them for red raspberries or fresh blackberries. What is the difference? Black Raspberries are sweeter than Blackberries!

You might notice I use both ‘crisp’ and ‘crumble’ terms for this recipe (yet not a black raspberry cobbler recipe (or a simple cobbler or blackberry cobbler), as it doesn’t have a pastry-style topping or flaky pie crust). For that, we have an Easy Blackberry Cobbler Recipe for you to enjoy.

While it is a crisp because of the oats in the topping, some may call it a crumble because of the consistency. So whichever name you call this black raspberry crumble with oats, either means you will be calling for seconds.

This old fashioned crisp recipe is among the best vintage fruit desserts for a reason, it’s a comforting dessert that many Grandma’s and theirs before have made.

crisp dessert in a cast iron pan on a table with a crunchy oat topping.

Why You’ll Love this Classic Berry Crisp:

  • Easy Recipe: Crisp is one of the first recipes I made totally by myself, it was Maple Apple Crisp to be precise. Crisps are quick and simple, and have been a family favourite recipe for generations.
  • Classic Dessert – Crisps make excellent desserts that pair with pretty much all main dishes from everyday meals to special occasions.
  • Flavour:  This delicious dessert combines the best flavours. You have sweetness from the berries, a crunch from the oat crumble, and creaminess from the added vanilla ice cream.
  • Simple Ingredients:  From the berry filling to the crumble on top, this recipes is made with basic pantry ingredients and ripe berries. Our Easy Blueberry Pie Bars are the same.
  • Versatile: You can also make black raspberry crisp with oats with fresh blueberries, raspberries, blackberries or a blend to make a mixed berry crisp.
a cast iron pan with berry crisp inside and a wooden spoon.

Ingredients and Notes

  • Black Raspberries – They are sweeter than blackberries, yet you can use those if you wish.
  • Sugar – I use both granulated sugar and brown sugar
  • Cornstarch
  • Butter
  • Flour – I use all purpose flour
  • Oats
  • Cinnamon

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Can I Use Frozen Berries?

If it’s not berry season, you can make classic raspberry crisp with frozen berries from grocery stores. If you do, it will still be a great recipe.

Depending on your oven, you might need to increase the bake time if frozen are used instead of fresh berries.

How to Make Berry Crumble:

  1. Prepare Oven and Baking Dish: Heat oven to 350 degrees and grease a 14-inch cast iron or oven safe pan with butter. Then fill the pan with fresh black raspberries.
  2. Make berry filling: In a small saucepan on the stove – combine water, sugar, cornstarch, and remaining butter. Then cook on medium heat until a syrup forms. 
  3. Pour into the dish: Pour the syrup onto the berries, and stir well but delicately to coat.
  4. Make the Topping: In a large bowl combine all ingredients to make the oat topping, and stir with a fork. Sprinkle the oat mixture on top of mixture. 
  5. Bake for 40-45 minutes until the topping is golden brown and berries are bubbling around the edges. As the oat crisp name implies, the crunchy topping should be golden brown and slightly crisp.
  6. Cool.  Remove from the oven, and allow to cool until it’s just warm, and not hot. It’s not required but I do recommend – serve with a big scoop of vanilla ice cream and/or whipped topping over the crisp topping.
black raspberry crisp in a white bowl with vanilla ice cream on top.

Can I Make Black Raspberry Crisp Ahead of Time?

Yes, simply bake the crisp completely, and cover with aluminum foil. If at serving time, it’s completely cooled, reheat covered in the oven just until warm again. If you refrigerate an unbaked crisp, the topping will get soggy.

Storage

  • To store: Refrigerate this blackberry crisp covered in an airtight container for up to 4 to 5 days. Enjoy room temperature or warmed up again.
  • To freeze: Most do freeze well. Cover the fruit crisp well and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator, then warm in a 350 degree oven for 15-20 minutes (or until heated through).
black raspberry crumble in a cast iron pan and white bowl on a table.

Recipe FAQ

Is black raspberry the same as a blackberry?

Black Raspberries are sweeter than Blackberries, which are more tart.

Should black raspberry crisp be refrigerated?

Yes, leftover black raspberry crisp should be refrigerated. Store in the fridge for 5 days. Enjoy room temperature or warmed up again.

If you’ve tried this Black Raspberry Crisp Recipe or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

black raspberry crisp in a white bowl with vanilla ice cream on top.

Black Raspberry Crisp

This easy Old Fashioned Black Raspberry Crisp Recipe is made with a fresh berry base topped with an oat crumble. This delicious dessert is a beloved vintage recipe.
4.62 from 90 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Course: Desserts
Cuisine: American
Author: Tammi

Ingredients 

  • 6 cups Black Raspberries
  • 1 cup Granulated Sugar
  • 3 Tablespoons Cornstarch (plus enough cold water to dissolve)
  • 3/4 cup boiling Water
  • 2 Tablespoon Unsalted Butter (divided)

For the Crumble Topping

  • 1/2 cup All Purpose Flour
  • 1/2 cup Brown Sugar
  • 1 cup Rolled Oats
  • 1/2 teaspoon Cinnamon
  • 1/4 cup Unsalted Butter (melted)

Instructions

  • Preheat oven to 350 degrees and grease a 14-inch cast iron or oven safe pan with 1 tablespoon of butter. 
  • Fill pan with raspberries.
  • In a small saucepan combine water, sugar, dissolved cornstarch, and remaining butter. 
  • Cook on medium heat until a syrup forms, about 5 minutes.
  • Pour syrup onto black raspberries and stir well to coat the berries.
  • In a medium sized mixing bowl combine all ingredients with a fork to make the oat topping. 
  • Sprinkle oat mixture on top of black raspberries.
  • Bake for 40-45 minutes. 
  • Serve warm with ice cream, if desired. Enjoy! 

Notes

  • You can substitute the black raspberries for red raspberries or blackberries in this recipe.
  • Refrigerate this blackberry crisp covered in an airtight container for up to 4 to 5 days. Enjoy room temperature or warmed up again.
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Nutrition

Serving: 1g | Calories: 457kcal | Carbohydrates: 84g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 12mg | Fiber: 10g | Sugar: 54g
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7 Comments

  1. 4 stars
    It’s a good recipe, and I’ll definitely make it again! I did find the sugar syrup to be too sweet for my tastes. I want to taste a little bit of the raspberries’ natural tartness, so next time I’ll try cutting the sugar to ½ cup.

  2. I used local black raspberries here in. New Castle, Pennsylvania and the flavor was incredible. . The recipe is perfect!! Just the right amount of sugar, cinnamon, oats – I loved it!! – I will make it again and again!!

  3. I am not a recipe commenter… but I just had to come back and say THANK YOU! This was a super easy recipe and made use of some of our farm’s black raspberries that are abundant this year… and it was DELICIOUS!

4.62 from 90 votes (88 ratings without comment)

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