Food & Cooking Recipes Dessert & Treats Recipes Raspberry-Almond Crisp 4.0 (2) This super-easy summer dessert combines a tangy raspberry filling with a toasty oat topping. Close Credit: Brie Goldman Prep Time: 10 mins Cook Time: 50 mins Total Time: 1 hr 30 mins Servings: 6 Jump to recipe This easy raspberry crisp combines a jammy, sweet-tart filling with a toasty oat-and-almond topping for a truly perfect summer dessert. The best part? It takes 10 minutes to prep (then needs time to bake) and can be served warm or room temperature, making it perfect for cookouts and picnics alike. To make it, process rolled oats in a food processor until finely ground, then combine them with more whole oats, melted butter, and almonds. A touch of light brown sugar and a pinch of salt makes for a just-sweet-enough flavor. Scatter it over a mixture of fresh berries, vanilla extract, brown sugar, and cornstarch, and it’s ready to bake. Serve this delectable crisp with yogurt or ice cream. What could be easier? Sarah Carey's Favorite Summer Desserts for Potlucks and Parties Crisps vs. Crumbles vs. Cobblers Fruit crisps and crumbles are fairly similar in that they both involve a fruit filling topped with a crumbly, buttery topping. Crisps usually contain oats and/or nuts while crumbles typically feature a topping made with flour instead. Both incorporate melted butter and a sweetener, often brown sugar. Cobblers also contain a fruit filling, but the topping more closely resembles biscuit dough. It can be dropped on top for a more rustic texture or rolled, cut, and placed on top instead. Ingredients for Raspberry-Almond Crisp Butter: Melt butter in a saucepan or skillet over medium-low heat or in the microwave at 50 percent power for about one minute. To make this recipe vegan, use a non-dairy butter substitute in place of dairy butter. Rolled oats: You'll process a portion of the rolled oats into oat flour, which will help bind the filling together. Do not swap in steel-cut or instant oats for the rolled oats. If you're aiming to make this recipe truly gluten-free, look for rolled oats that specify they are gluten-free on the package. Sliced almonds: Use raw, not toasted, almonds for this recipe as they'll toast while the crisp is baking. Sliced almonds will provide the best texture, but if you can't locate any, you can use slivered or chopped almonds instead. Brown sugar: You can use light or dark brown sugar for this recipe. Always pack brown sugar into a measuring cup or spoon when prepping your ingredients for the most accurate measurement. Raspberries: We recommend using fresh raspberries for this recipe, but you can use frozen instead (do not thaw them first). You may need to increase the baking time slightly to thicken up the juices. If so, keep an eye on the topping and cover it loosely with foil if it's becoming too dark. How to Make This Recipe Without a Food Processor If you don't have access to a food processor, you can still make this recipe. Use a blender to grind down the oats instead, or swap in a scant 1/2 cup oat flour, which you can find with the other flours in many grocery stores. As with all berries, wait to wash raspberries until you're ready to use them as excess moisture can cause them to spoil faster in the refrigerator. Make Ahead You can prepare the crisp topping up to one month ahead of time and freeze it in an airtight container or freezer bag until you're ready to use it. Double the crisp topping when making this recipe and freeze it for a future crisp. Directions Credit: Brie Goldman Preheat oven and prepare baking dish; process 1/2 cup oats: Crumble: Preheat oven to 350°F. Brush an 8-inch baking dish with melted unsalted butter. Pulse 1/2 cup rolled oats in a food processor until finely ground. Credit: Brie Goldman Combine oats with topping ingredients: Transfer to a bowl; stir in 1 more cup oats, 1/2 cup sliced raw almonds, 1/4 cup light-brown sugar, 1/2 teaspoon kosher salt, and 6 tablespoons melted butter. Credit: Brie Goldman Make filling: Filling: In another bowl, gently combine all ingredients and a pinch of salt. Credit: Brie Goldman Transfer to baking dish: Transfer filling to prepared dish. Credit: Brie Goldman Top with oat mixture; bake: Sprinkle top with oat mixture; bake until bubbling around edges and top is golden brown, 45 to 50 minutes. Credit: Brie Goldman Let cool 30 minutes: Let cool 30 minutes; serve with plain yogurt. Credit: Brie Goldman Storing and Reheating If you have leftovers, let the crisp cool completely and then cover the baking dish with plastic wrap. Refrigerate for up to three days. If there is only a small amount left, it's best to transfer it to a small airtight container rather than storing it in the baking dish. Reheating Enjoy the leftovers reheated in a 350 degree Fahrenheit oven, the heat will crisp up the topping nicely. Variations Try swapping in other berries or fruit like chopped nectarines and peaches for some of the raspberries, making sure you're still adding about six cups of fruit total. For a slightly different—but just as delicious—flavor, use almond extract in the filling instead of vanilla. More Fruit Crisp Recipes to Try: Blackberry Crisp Rhubarb-Raspberry Crisp Blueberry Crisp Apple Crisp Sour-Cherry Pistachio Crisp Whole-Grain Strawberry-Cherry Crisp Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.