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Mini Raspberry Crisp
Course
Dessert
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
-6
Author
Pam - For the Love of Cooking
Ingredients
Fruit Filling:
4
cups
fresh raspberries
washed
3-4
tbsp
white sugar
depending on the sweetness of the berries
2
tsp
cornstarch
1
tsp
fresh lemon juice
Zest from 1 lemon
Crisp Topping:
1
cup
old fashioned oats
3
tbsp
flour
¼
cup
brown sugar
Pinch
of salt
8
tbsp
unsalted butter
cold & cubed
Instructions
Preheat the oven to 350 degrees. Coat four small baking dishes with cooking spray.
Combine the raspberries, white sugar, cornstarch, lemon juice, and lemon zest together in a bowl; very gently mix with a spoon until evenly coated.
Pour the raspberry mixture into the prepared baking dishes.
In another bowl, combine the oats, flour, and brown sugar together.
Cut the butter into the mixture with a pastry blender or your fingers until pea-size clumps form.
Sprinkle the mixture evenly over the top of the raspberry mixture.
Place into the oven and bake for 30 minutes, or until golden brown.
Remove from the oven and allow to cool for 10 minutes.
Serve plain or with scoops of vanilla ice cream. Enjoy!