Raspberry Crisp Pie


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A fresh raspberry pie is complete with a crispy brown sugar and oat topping.

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  • 1 qt (4 C.) fresh raspberries
  • 1/3 C. sugar
  • 1/4 C. margarine, softened
  • 1/3 C. flour
  • 1/3 C. brown sugar
  • 3/4 C. rolled oats

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Preheat oven to 350 degrees F (175 degrees C). Wash the raspberries and put in the bottom of a 9 inch baking pan. If you don't have a deep dish pie pan, use a casserole dish. Sprinkle sugar over the top of the raspberries. In a medium bowl, mix the margarine, flour, brown sugar and oats with the back of a fork until it looks like coarse meal. Sprinkle over the raspberries and sugar. Bake 30 minutes or until lightly browned. Serve hot or cold. Top with vanilla ice cream if desired.

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