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Mini Raspberry Crisp

Mini Raspberry Crisp

I had some raspberries that were ready to go bad if we didn’t eat them soon so I decided to make one of my kids’ favorite desserts – a crisp. They just love fruit crisps with the buttery oat topping and the sweet juicy fruit. I normally serve fruit crisps with ice cream or whipped cream but tonight we ate them plain and loved it. The raspberries were the perfect combination of sweet and tart and paired nicely with the buttery oat topping. These mini raspberry crisps were wonderful and we all loved them.

Mini Raspberry Crisp

How to Make Mini Raspberry Crisp

Preheat the oven to 350 degrees. Coat four small baking dishes with cooking spray.

Combine the raspberries, white sugar, cornstarch, lemon juice, and lemon zest together in a bowl; very gently mix with a spoon until evenly coated. Pour the raspberry mixture into the prepared baking dishes.

In another bowl, combine the oats, flour, and brown sugar together. Cut the butter into the mixture with a pastry blender or your fingers until pea-size clumps form. Sprinkle the mixture evenly over the top of the raspberry mixture.

Mini Raspberry Crisp

Place into the oven and bake for 30 minutes, or until golden brown.

Remove from the oven and allow to cool for 10 minutes. Serve plain or with scoops of vanilla ice cream. Enjoy!

Mini Raspberry Crisp

Mini Raspberry Crisp

Mini Raspberry Crisp

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dessert
Servings: 4 -6
Author: Pam - For the Love of Cooking

Ingredients

  • Fruit Filling:
  • 4 cups fresh raspberries washed
  • 3-4 tbsp white sugar depending on the sweetness of the berries
  • 2 tsp cornstarch
  • 1 tsp fresh lemon juice
  • Zest from 1 lemon

  • Crisp Topping:
  • 1 cup old fashioned oats
  • 3 tbsp flour
  • 1/4 cup brown sugar
  • Pinch of salt
  • 8 tbsp unsalted butter cold & cubed

Instructions

  • Preheat the oven to 350 degrees. Coat four small baking dishes with cooking spray.
  • Combine the raspberries, white sugar, cornstarch, lemon juice, and lemon zest together in a bowl; very gently mix with a spoon until evenly coated.
  • Pour the raspberry mixture into the prepared baking dishes.
  • In another bowl, combine the oats, flour, and brown sugar together.
  • Cut the butter into the mixture with a pastry blender or your fingers until pea-size clumps form.
  • Sprinkle the mixture evenly over the top of the raspberry mixture.
  • Place into the oven and bake for 30 minutes, or until golden brown.
  • Remove from the oven and allow to cool for 10 minutes.
  • Serve plain or with scoops of vanilla ice cream. Enjoy!
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7 Comments

  1. Love fruit desserts. This looks special. I’ll have to pick up some raspberries this week.

  2. I love the individual sized servings! This is a terrific kind of dessert – healthy and still bursting with flavor!

  3. crisps are best on day one, so your individual portions are a great idea! love the deep color of the berries, and the topping is perfect!

  4. I’m a HUGE fan of raspberries but the.boy hates them, so maybe this crisp is the perfect size for us? I mean, so I can eat it all myself!

  5. I like the idea of this recipe but I did modify it a bit after my first run.

    Firstz I used much less butter than it called for. Basically cut the butter in half. I personally like the raspberry taste without sugar so I omitted sugar in the raspberries and put a little less brown sugar in the topping. I also baked it at about 25 degrees hotter, hoping for a crisper crust.

    It was delicious even following the recipe as is, but I am a minimalist with my fruit recipes. I have cooked this many times now and it’s always delicious!

    1. Alice,

      Your changes sound great! I’m so glad you like the recipe.

      -Pam