Any fans of light, crisp desserts? Raise your hand! With summer coming to a swift end it’s time to start thinking about what to do with all the fruit in the fridge! I am a serial fruit hoarder. I like to buy in bulk and freeze for later, and now I have an over abundance of fruit waiting to be used. One of the most beloved desserts in our house is Apple Crisp.
Something about a beautiful crisp dessert with fruit that always seems to please, they are good no matter what fruit you have on hand! I wanted to change it up a little bit as we eat Apple Crisp all the time, and make some delicious Individual Raspberry Crisps.
Individual Raspberry Crisp
Although you can’t freeze this dessert, you can make it with fresh or frozen raspberries. I’ve made it with both, and each time it has turned out delicious! I decided to keep it simple and use the crisp topping I always use with my Apple Crisp, and it was a huge hit.
You can adjust the crisp to your liking, but I enjoy a nice light crisp, so depending on your preference you can adjust your crisp to your liking!
I love crisps because they are straightforward and easy to make, this was no exception! Rinsing out the blender after making the filling was probably the hardest job to create these little cups of goodness. It’s that easy! Complicated and desserts aren’t my thing, so the easier, the better. Especially having so many to make!
Each raspberry crisp is sure to please. I was afraid the recipe would be too bitter, but thankfully the honey evens it out and makes a nice sweet and sour flavour that any palette will love!
If you have any picky eaters in your house, you could do the same process with many other fruits such as peaches, blueberry, blackberries and even strawberry (and rhubarb would be delicious!)
Celebrate the end of summer with a delicious freshly made dessert that is sure to please!
Find more of my recipes at Six Time Mommy.
- 2 pints raspberries
- 2 tbsp honey
- 1 cup brown sugar
- 1 cup rolled oats
- 1 tbsp flour
- 1/2 cup butter, chopped pieces
- a dash of cinnamon
- In a blender, combine one-pint raspberries and honey. Purée raspberries until chunky smooth.
- Fill ramekins 1/3 of the way with purée then top with remaining fresh raspberries.(save a few for garnish)!
- Top desserts with crumble mixture and bake at 350F 20-25 Mins
- 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.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 383Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 41mgSodium: 132mgCarbohydrates: 58gFiber: 8gSugar: 40gProtein: 3g