Recipe: Raspberry Crisp With Crunchy Cinnamon Top
When making a crisp with a delicate fruit like raspberries, I like to cook the topping separately. That way, the raspberries don’t become overcooked while waiting for the topping to brown and crisp.
(Serves 6 to 8)
13 Tbsp (1 1⁄2 sticks plus 1 Tbsp) unsalted butter, cubed
1 cup all-purpose flour
1 cup packed dark brown sugar
1 tsp kosher salt
1⁄2 tsp ground cinnamon
1⁄2 tsp ground ginger
1⁄8 tsp grated nutmeg
4 pints raspberries (about 6 cups)
grated lemon zest for serving
Preheat the oven to 350°F. Grease the bottom and sides of an 8-inch square baking dish with 1 tablespoon of the butter.
In a bowl, combine the flour, brown sugar, salt, cinnamon, ginger, and nutmeg. Add the remaining 12 tablespoons butter, and break up the butter cubes with your fingers until the ingredients are mixed.
Spread the topping out in a single layer on a baking sheet and bake until it is golden brown, 15 to 20 minutes.
Layer the raspberries in the prepared baking dish and cover them with the cooked topping. Put the dish in the oven and bake until the raspberries are tender, 20 to 25 minutes. Allow the crisp to cool slightly, and top with a few grates of lemon zest before serving.