This easy Old Fashioned Black Raspberry Crisp Recipe is made with fresh berry base topped with an oat crumble. This delicious dessert is a beloved vintage recipe.
My Mother was known for making the best recipes from fresh garden ingredients, especially from the varieties of summer berries we grew. Some of my best memories were spent picking then helping her in the kitchen; making jams, preserves, crisps and pies.
This Black Raspberry Crisp recipe is made from fresh black raspberries, yet you can substitute them for red raspberries or fresh blackberries. What is the difference? Black Raspberries are sweeter than Blackberries!
You might notice I use both ‘crisp’ and ‘crumble’ terms for this recipe (yet not black raspberry cobbler recipe, as it doesn’t have a pastry-style topping). While it is a crisp because of the oats in the topping, some may call it a crumble because of the consistency.
So whichever name you call this black raspberry crumble with oats, either means you will be calling for seconds. This old fashioned crisp recipe is vintage for a reason, it’s a comforting dessert that many Grandma’s and theirs before have made.
Why I love this Classic Berry Crisp:
- Easy Recipe: Crisp is one of the first recipes I made totally by myself. It’s quick and simple, and has been a family favourite recipe for generations.
- Classic Dessert – Crisps make excellent desserts that pair with pretty much all main dishes.
- Flavour: This delicious dessert combines the best flavours. You have sweetness from the berries, a crunch from the oat crumble, and creaminess from the added vanilla ice cream.
- Simple Ingredients. From the berry filling to the crumble on top, this recipes is made with basic pantry ingredients.
- Versatile: You can also make this recipe with fresh blueberries, raspberries, blackberries or a blend to make a mixed berry crisp.
How to Make Berry Crumble:
You’ll need the following ingredients to make this berry dessert:
- black raspberries
- granulated sugar
- brown sugar
- all purpose flour
1. Prepare Oven and Baking Dish: Heat oven to 350 degrees and grease a 14-inch cast iron or oven safe pan with butter. Then fill the pan with fresh black raspberries.
2. Make berry filling: In a small saucepan on the stove – combine water, sugar, cornstarch, and remaining butter. Then cook on medium heat until a syrup forms.
3. Pour into the dish: Pour the syrup onto the berries, and stir well but delicately to coat.
4. Make the Topping: In a large bowl combine all ingredients to make the oat topping, and stir with a fork. Sprinkle the oat mixture on top of the berry mixture.
4. Bake for 40-45 minutes until the topping is golden brown and berries are bubbling around the edges. As the oat crisp name implies, the crunchy topping should be golden brown and slightly crisp.
5. Cool. Remove from the oven, and allow to cool until it’s just warm, and not hot. It’s not required but I do recommend – serve with a big scoop of vanilla ice cream and/or whipped topping over the crisp topping.
Can I Use Frozen Berries?
If it’s not berry season, you can make classic raspberry crisp with frozen berries from grocery stores. If you do, it will still be a great recipe. Depending on your oven, you might need to increase the bake time if frozen are used instead of fresh berries.
Make Ahead, Storing and Freezing Instructions:
- To make ahead: Bake the crisp completely, and cover with aluminum foil. If at serving time, it’s completely cooled, reheat covered in the oven just until warm again. If you refrigerate an unbaked crisp, the topping will get soggy.
- To store: Refrigerate covered in an airtight container for up to 4 to 5 days. Enjoy room temperature or warmed up again.
- To freeze: Most do freeze well. Cover the fruit crisp well and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator, then warm in a 350 degree oven for 15-20 minutes (or until heated through).
More dessert recipes:
- Maple Apple Crisp
- Slow Cooker Apple Crisp
- No-Bake Apple Pie Parfaits
- Kentucky Apple Skillet Cake
- Blueberry Cake
- 6 cups Black Raspberries
- 1 cup Granulated Sugar
- 3 Tablespoons Cornstarch, plus enough cold water to dissolve
- 3/4 cup boiling Water
- 2 Tablespoon Unsalted Butter, divided
For the Crumble Topping
- 1/2 cup All Purpose Flour
- 1/2 cup Brown Sugar
- 1 cup Rolled Oats
- 1/2 teaspoon Cinnamon
- 1/4 cup Unsalted Butter, melted
- Preheat oven to 350 degrees and grease a 14-inch cast iron or oven safe pan with 1 tablespoon of butter.
- Fill pan with raspberries.
- In a small saucepan combine water, sugar, dissolved cornstarch, and remaining butter.
- Cook on medium heat until a syrup forms, about 5 minutes.
- Pour syrup onto black raspberries and stir well to coat the berries.
- In a medium sized mixing bowl combine all ingredients with a fork to make the oat topping.
- Sprinkle oat mixture on top of black raspberries.
- Bake for 40-45 minutes.
- Serve warm with ice cream, if desired. Enjoy!
- You can substitute the black raspberries for red raspberries or blackberries in this recipe
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 457Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 12mgCarbohydrates: 84gFiber: 10gSugar: 54gProtein: 5g