Raspberry crisp is the perfect summer dessert, especially when it's made with fresh berries!
Raspberries taste so refreshing when eaten in the form of a crisp. Paired with ice cream (I chose a raspberry ice cream), it's just too good.
I've recently become a fan of eating crisps. I've never really liked pie, so this is a great alternative for me.
If you are allergic to raspberries or aren't a fan, feel free to substitute them with another kind of berry.
1 1/4 cups raspberries, washed
1/2 tablespoon cornstarch
A squeeze of lemon juice
1/2 cup rolled oats
1/3 cup flour
5 tablespoons butter, melted
2 tablespoons brown sugar
1/4 teaspoon baking powder
Preheat your oven to 375 degrees F.
In a small bowl, mix together the berry filling. In a separate bowl, whisk to combine the crisp topping.
Press 1/4 of the filling to the bottom of a ramekin. Repeat with the other ramekin. Bake for 5 minutes to let it harden.
Then, add the raspberries and the rest of the crisp topping. Bake for 10 more minutes. Serve warm with or without ice cream.
- The Bored Baker 👩🏽🍳