Raspberry Crisp

Prep Time: 
40 minutes
Number of Servings: 
Serves 6



  • 12 cup all-purpose flour
  • 12 cup old-fashioned rolled oats*
  • 12 cup sliced almonds or walnuts, chopped 
  • 14 cup packed brown sugar 
  • 12 tsp salt 
  • 12 tsp cinnamon
  • 13 cup unsalted butter, melted 


  • 4 cups fresh or frozen (defrosted) raspberries 
  • 2 tsp lemon juice 
  • 12 cup sugar
  • 2 Tbsp cornstarch 


  1. Preheat oven to 350°. 
  2. To make topping, stir together flour, oats, nuts, sugar, salt, and cinnamon. Add melted butter and stir into flour mixture. Set aside. 
  3. To make filling, gently toss together fresh or defrosted raspberries, lemon juice, sugar, and cornstarch. Transfer raspberries to an 8-inch square baking dish. Evenly crumble topping over fruit.
  4. Bake for 30 minutes, until fruit is bubbling and topping is golden brown. 


*Do not substitute quick oats or instant oats for the old-fashioned rolled oats.

Nutrition Info: 
301 Calories, 4 g Protein, 46 g Carbohydrates, 7 g Fiber, 12 g Total fat (7 g sat), 199 mg Sodium, ★★ Vitamin C, Vitamin A, B1 (thiamine), Magnesium, Phosphorus


The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.