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.
Servings: 6
Calories: 457kcal
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.
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