One of our favorite summer traditions is taking a family trip to the raspberry patch and then THOROUGHLY enjoying our spoils by making my Gramma’s raspberry crisp!
There is nothing better than fresh, perfectly ripe raspberries picked right off the bush. We look forward to making this sweet treat every August!
We like to top ours with vanilla bean ice cream. Enjoy any leftovers you might have for breakfast the next day because IT’S PRACTICALLY OATMEAL.
Gramma’s Raspberry Crisp
The BEST way to use up ripe summer raspberries!
Ingredients
Berries
- 3 cups fresh or frozen raspberries
- 1 tbsp sugar
- 1 tsp lemon juice
Topping
- 1 stick melted butter
- 1/2 cup rolled oats
- 1/2 cup flour
- 1/2 cup brown sugar
Instructions
- Preheat oven to 350 degrees.
- Place raspberries in an 8×8 square pan. Sprinkle sugar and lemon juice on top.
- Blend melted butter, flour, brown sugar, and oats in a blender or food processor. Spread evenly on top of raspberries. Bake for 25 minutes, then check to see if it is done (bubbling berries, golden topping). If not, turn oven off and leave for 5-10 more minutes.
Notes
If using frozen raspberries, you may need to sprinkle 1 tbsp arrowroot powder or cornstarch over them along with the sugar and lemon juice to soak up all the extra juices as they thaw in the oven!