Individual Raspberry Crisp
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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My mouth is watering just looking at this post.
We will really enjoy your delicious Raspberry Crisp, Thanks so much for sharing your awesome post with us at Full Plate Thursday and come back soon!
Miz Helen
This looks amazing. Thanks for sharing.
Oh I totally need to try this. Sounds delicious!
They look delicious and so simple to make too
This recipe looks yummy and easy to make, thanks for sharing it.
These sound really good, I love easy recipes as well, I am a mess maker in the kitchen when it comes to cooking, baking you name it, but I can handle a recipe like this!!
I’m the same! We buy fruit in season and freeze some but I need to start using the frozen stuff up!
yummyyyy
My husband would go nuts if I made this he loves raspberriess gonna make it next week Thanks for the recipe
I love fruit crisp desserts. I know individual desserts is great for parties and such but I still find them difficult, just don’t have that many small bowls. I will just do a big fruit crisp.
I made a peach crisp the other day. I thought my topping looked different, but baked it anyway. When it came out of the oven, I realized it didn’t crisp up. Tasted it. A little flat. Then I realized I forgot the brown sugar. 🙁 Still ate it after drizzling on some icing sugar with lemon juice. lol. Your little raspberry cups look delicious and I love desserts served this way. Thanks.
That is so easy and would be SO good. Thanks for the recipe.
My pie crust never turns out right, so this crisp recipe is an easier alternative.
This looks sodelicious and easy to make.It is such a nice looking dessert and a nice change up from apple crisp.Thank you.
This looks marvellous and the photos are beautiful, I could eat one of these right now and I’ll bet they’re good with rhubarb too. 🙂
Yummy, I am going to make this for a treat this week.
This looks like a very delicious raspberry crisp.
wish my raspberries were still growing, this would have been the perfect way to use them up!
I love any type of desserts with Raspberries and this one looks delicious and easy to make. My kids would love for me to make this dessert!