RASPBERRY CRISP
This raspberry crisp is a tasty, relatively quick treat! Serve it with your favorite vanilla ice cream.
Provided by Mama Wallace
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Gently toss raspberries with sugar and flour in a large bowl. Pour into the prepared baking dish.
- Combine oats, flour, brown sugar, and coconut in another large bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Lightly sprinkle the crumb mixture over the berries.
- Bake in the preheated oven until golden brown, 30 to 40 minutes. Let cool.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 46.4 g, Cholesterol 20.3 mg, Fat 11.2 g, Fiber 7.2 g, Protein 3.1 g, SaturatedFat 7.2 g, Sodium 60 mg, Sugar 27.3 g
APPLE-RASPBERRY CRISP
A different kind of apple crisp that tastes wonderful. I entered this recipe in a contest and it was a runner-up. It definitely was a winner to me. My husband loved it.
Provided by Domestic Goddess
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
- In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
- Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.
Nutrition Facts : Calories 384 calories, Carbohydrate 70.5 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 6.5 g, Protein 3.1 g, SaturatedFat 7.4 g, Sodium 188.3 mg, Sugar 50.8 g
FRESH RASPBERRY CRISP
An easy summer berry dessert that will knock your socks off!
Provided by Liz Berg
Categories Desserts
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Spray a 9 x 9-inch baking pan with non-stick spray. Set aside. Add raspberries to a large bowl followed by sugar and cornstarch. Toss to combine, then add berries to the baking dish and distribute the sugar/cornstarch mixture that's left in the bowl over the fruit. Make the topping by mixing the flour and brown sugar together in a medium bowl. Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. Then pinch and squeeze the topping mixture with your fingers to make nice crumbs. Sprinkle the crumbs over the berries. Bake for 35-45 minutes or longer, until the middle of the crisp is bubbling. Serve warm with a scoop of vanilla ice cream or sweetened whipped cream.
Nutrition Facts : Calories 310 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 8 grams fat, Fiber 7 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 65 milligrams sodium, Sugar 37 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
FRESH RASPBERRY CRISP
I grow raspberries, so I'm always thrilled to find new ways to use the fruit. But one "old" way that my family loves is this crisp, which is my mom's recipe.-Donna Craik, Vancouver Island, British Columbia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Crush 1 cup raspberries; add enough water to measure 1 cup. In a saucepan, combine sugar and cornstarch; stir in raspberry mixture until well blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in remaining raspberries. Cool. , In a large bowl, combine oats, flour, brown sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Press half of the crumbs into a greased 9-in. square baking dish. Spread with cooled berry mixture. Sprinkle with remaining crumbs. , Bake at 350° for 25-30 minutes or until top is lightly browned. Serve warm with whipped cream.
Nutrition Facts : Calories 439 calories, Fat 13g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 206mg sodium, Carbohydrate 78g carbohydrate (48g sugars, Fiber 6g fiber), Protein 5g protein.
RASPBERRY CRISP
My raspberry patch keeps my family well supplied with luscious treats in summer. We enjoy these beautiful sweet berries in many desserts, including this one.-Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.
Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 82mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 7g fiber), Protein 4g protein.
RASPBERRY CRISP
Make and share this Raspberry Crisp recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Crush 1 cup berries; add enough water to measure 1 cup.
- In saucepan, mix sugar and cornstarch; stir in raspberry mixture.
- Bring to a boil; cook and stir for 2 minutes.
- Remove from heat, stir in remaining berries.
- Cool.
- In bowl, combine oats, flour, brown sugar and baking soda.
- Cut in butter to make crumbs.
- Press half into a greased 9x9 baking dish.
- Spread with berries.
- Sprinkle with remaining crumbs.
- Bake at 350* for 25 minutes.
APPLE RASPBERRY CRISP
This crisp is so delicious served with a scoop of vanilla ice cream. Guests are sure to love the crumble topping and sweet-tart filling.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place the apples and raspberries in a large bowl. Add sugar and 3 tablespoons all-purpose flour; toss gently to coat. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the oats, brown sugar, whole wheat flour and remaining all-purpose flour. Cut in butter until crumbly; sprinkle over top (dish will be full)., Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Serve warm.
Nutrition Facts :
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