Ingredients
Scale
- 3 1/2 to 4 cups raspberries
- 1 to 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 cup + 2 tablespoons flour
- 1 cup + 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 large egg
- 8 tablespoons butter (divided)
- Vanilla Ice Cream
Instructions
- Preheat the oven to 350°F and lightly butter an 8×8-inch baking dish.
- Prepare the filling by tossing raspberries with 1-2 tablespoons of sugar and cornstarch in a medium bowl. Pour this mixture into the prepared baking dish.
- For the topping, combine flour, remaining sugar, salt, and egg in another bowl. Cut in 2 tablespoons of butter until it resembles a crumbly texture, then sprinkle this over the raspberries.
- Melt the remaining 6 tablespoons of butter and drizzle it over the topping mixture.
- Bake in the preheated oven for 30-38 minutes, monitoring the topping to prevent over-browning, until golden and bubbly around the edges.
- Let the crisp cool for 10-15 minutes, allowing the filling to thicken slightly.
- Serve warm topped with vanilla ice cream or whipped cream.
Notes
For a sweeter crisp, adjust the amount of sugar based on the tartness of the raspberries.
Substitute other berries such as blueberries or blackberries if desired, or mix a variety for extra flavor.
Make sure to let the dish cool slightly before serving to help the filling set.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.