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Week 13: Raspberry Crisp

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.




  • Berry Filling:

  • 1 1/4 cups raspberries, washed

  • 1/2 tablespoon cornstarch

  • A squeeze of lemon juice

Crisp topping:

  • 1/2 cup rolled oats

  • 1/3 cup flour

  • 5 tablespoons butter, melted

  • 2 tablespoons brown sugar

  • 1/4 teaspoon baking powder


  1. Preheat your oven to 375 degrees F.

  2. In a small bowl, mix together the berry filling. In a separate bowl, whisk to combine the crisp topping.

  3. 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.

  4. 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 👩🏽‍🍳



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