Mini Raspberry Crisp
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Mini Raspberry Crisp

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Servings: 4 -6
Author: Pam - For the Love of Cooking


  • 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
  • 1/4 cup brown sugar
  • Pinch of salt
  • 8 tbsp unsalted butter cold & cubed


  • 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!