Description
This Old Fashioned Black Raspberry Crisp features juicy fresh black raspberries baked beneath a buttery oat crumble topping. It’s a simple, comforting dessert that’s perfect served warm with a scoop of vanilla ice cream.
Ingredients
- 6 cups black raspberries
- 1 cup granulated sugar
- 3 tablespoons cornstarch, dissolved in a little cold water
- 3/4 cup boiling water
- 2 tablespoons unsalted butter, divided
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 cup rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 14-inch cast iron or oven-safe baking dish with 1 tablespoon of butter.
- Spread the black raspberries evenly into the prepared pan.
- In a small saucepan, combine the boiling water, granulated sugar, dissolved cornstarch, and remaining butter. Cook over medium heat for about 5 minutes until a syrup forms.
- Pour the syrup over the raspberries and gently stir to coat.
- In a medium bowl, combine the flour, brown sugar, rolled oats, cinnamon, and melted butter until crumbly.
- Sprinkle the crumble topping evenly over the berry mixture.
- Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling.
- Serve warm with vanilla ice cream if desired.
Notes
- You can substitute black raspberries with red raspberries or blackberries.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Delicious served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American