This Individual Raspberry Crisp Recipe is the best perfectly-portioned summer dessert! It starts with a naturally sweetened raspberry filling topped with a crispy and butter brown sugar oat topping!
Any fans of light crisp desserts? With summer coming to an end it’s time to soak in the last of those seasonal fruits.
Fruit crisps are some of my favorite desserts. Not only are they straightforward and easy to make, but they’re always delicious and they’re a great way to use up any fruit you have hanging out in your fridge.
These Individual Raspberry Crisps are little cups of goodness. They’re fruity, warm, sweet, and already portioned out for easy serving!
Why You’ll Love Individual Raspberry Crisp
- Simple and quick. Just 7 simple ingredients and 15 minutes of prep!
- Fresh or frozen berries. No matter what you have on-hand, you can always whip up a batch of these individual fruit crisps.
- Perfectly portioned. Who doesn’t love a mini, personal-sized dessert?
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Filling: Our filling is made with a combination of fresh raspberries and honey. A little bit of honey complements the natural sweetness of the berries perfectly without making the dessert too sweet.
- Topping: Our crisp topping is made with a combination of brown sugar, rolled oats, flour, salted butter, and cinnamon.
How to Make Individual Raspberry Crisp
- Step One: In a blender, combine one-pint raspberries and honey. Purée raspberries until chunky smooth.
- Step Two: Fill ramekins ⅓ of the way with purée then top with remaining fresh raspberries.(save a few for garnish)!
- Step Three: Top desserts with crumble mixture and bake at 350°F for 20-25 minutes.
Crumble Mixture
- Step One: Mix brown sugar, flour and rolled oats until well mixed.
- Step Two: Add dash of cinnamon.
- Step Three: Add in chopped butter pieces and mix until a chunky crumble.
- Step Four: Top each raspberry filled ramekin.
Equipment Needed
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What to Serve with Individual Raspberry Crisp
You can, of course, enjoy an individual raspberry crisp all on its own, fresh and warm straight out of the oven!
However, it’s also delicious topped with whipped cream or a scoop of vanilla ice cream.
Recipe Tips and Tricks
- Use fresh or frozen berries. Whatever you have on hand works great! If you use frozen berries, thaw them first, then drain off the excess liquid so your dessert isn’t too watery.
- Check your ramekins! Before baking, make sure that you are, in fact, using ramekins that are safe to put in the oven.
- Place the ramekins on a baking sheet before baking. This keeps the mess to a minimum if the raspberry filling bubbles over during baking.
- If the topping isn’t as crispy as you would like post-baking, simply turn on the broiler for a couple of minutes until the top is nice and golden. Make sure you watch closely so you don’t burn it!
Variations and Substitutions
- Use another fruit. Anything goes! Try peaches, blueberries, blackberries, strawberries, rhubarb, or even a mix of a couple different ones. You could also even use apple, although you’ll want to pre-cook the apple to get that deliciously soft, gooey texture.
- Add nuts. Add a little extra crunch and nuttiness to the topping with chopped walnuts, pecans, or almonds.
- Brighten it up. Try adding a tangy, zesty twist with the addition of a little bit of fresh lemon juice or zest.
Storage Instructions
Leftover raspberry crisp can be stored covered or in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
To reheat, simply pop the ramekins back in the oven and bake at 350ºF until warm and re-crisped.
Can these be frozen?
I don’t recommend it. The texture of these mini desserts just doesn’t hold up in the freezer.
What to Do With Raspberries That Are Going Bad?
Make a raspberry crisp! The riper raspberries create the most delicious dessert filling for a crisp.
If you’re not quite ready to make raspberry crisp, you can freeze the raspberries to preserve them longer! To do so, simply lay them out on a lined baking sheet. Place the baking sheet into the freezer until the raspberries are completely frozen. Once they’re solid, transfer them to a freezer-safe bag and store.
When you’re ready to use them for crisp, let them thaw.
Why Are Raspberries Crunchy?
The raspberries themselves should be soft, but they will have a very slight crunchy texture due to the seeds!
This is normally hardly noticeable, but especially in a dessert.
More Fruit Desserts You’ll Love
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Individual Raspberry Crisp
Ingredients
Filling
- 2 pints raspberries
- 2 tbsp honey
Topping
- 1 cup brown sugar
- 1 cup rolled oats
- 1 tbsp all-purpose flour
- ½ cup salted butter chopped into pieces
- pinch cinnamon
Instructions
- In a blender, combine one-pint raspberries and honey. Purée raspberries until chunky smooth.
- Fill ramekins ⅓ of the way with purée then top with remaining fresh raspberries.(save a few for garnish)!
- Top desserts with crumble mixture and bake at 350°F for 20-25 minutes.
Crumble Mixture
- Mix brown sugar, flour and rolled oats until well mixed.
- Add dash of cinnamon.
- Add in chopped butter pieces and mix until a chunky crumble.
- Top each raspberry filled ramekin.
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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