Chocolate Raspberry Crisp
Another fruit and chocolate development here, this time a spin on a classic fruit crisp made with raspberries and chocolate streusel. This recipe combines juicy sweetened raspberries with a punch of crisp chocolate streusel, baked to perfection and topped with vanilla ice cream or homemade whipped cream. Chocolate raspberry crisp is the easiest dessert to throw together. In less than 10 minutes you’ll be popping this beauty into the oven for a lovely finish to a fancy dinner at home or a quiet, cozy evening in.
The inspiration for this recipe came from my abiding daydream of a chocolate streusel topping for any number of my favorite fruit crisps. I discovered a chocolate “crunch” in Dorie Greenspan’s Everyday Dorie cookbook and knew as soon as I read her description that Dorie must surely be signing off on my vision for a chocolate crisp makeover. After a few tweaks, I found Dorie’s chocolate crunch, aka chocolate streusel or chocolate crumble, is the perfect crown for my favorite fruit in a baked raspberry chocolate crisp.
Raspberry Crisp Ingredients:
- Raspberries – You’ll need 20 ounces for the fruit filling, or about 5 cups.
- Sugar – A combo of brown and granulated sugar goes into the chocolate streusel and you’ll need a little granulated for the the raspberry fruit filling.
- Vanilla extract – The addition of vanilla compliments the raspberries.
- Corn starch – This is the thickener for the crisp.
- Flour – You’ll need a little unbleached all-purpose flour to make the streusel, or crumble topping.
- Cocoa powder – Since this is the flavoring for the streusel, use the best cocoa powder you can get your hands on. You can really taste the difference!
- Salt – Salt will make the chocolate flavor really pop. I use kosher salt or fine sea salt.
- Unsalted butter – Using melted butter makes quick work of the chocolate streusel.
How to make chocolate raspberry crisp:
This is a quick two-part assembly: first the fruit filling and then the streusel. Layer in pan…and bake! Here’s how it goes:
- Make Chocolate Streusel: Combine melted butter, flour, cocoa powder, salt and both sugars, mixing with a fork until crumbly. Place in the refrigerator while you make your raspberry filling and preheat the oven.
- Make Raspberry Fruit Filling: Mix together raspberries, corn starch, vanilla, and sugar and gently combine. Let sit for a few minutes while oven preheats.
- Center a rack in oven and preheat to 350 degrees F.
- Assemble Crisp: Pour raspberry filling into an ungreased round 9 inch pie plate or square 8 inch baking pan. Sprinkle chocolate streusel crumbles on top of raspberry mixture.
- Bake Crisp: Bake for 45-50 minutes, until raspberries are very bubbly around the edges and fruit has cooked down considerably.
- Cool and Serve: Let crisp sit for 5-10 minutes to cool slightly, and top with homemade whipped cream or vanilla ice cream.
Mixing Things up:
There are countless variations and ways to change up fruit crisps! A few other ideas to try:
- Swap out vanilla extract for ½ teaspoon of almond extract.
- Add strawberries instead of raspberries for a chocolate strawberry version.
- Add 1 teaspoon of orange zest for a raspberry/orange chocolate combo!
Do both frozen and fresh raspberries work in this recipe?
Yes. I tested this recipe with both frozen and fresh raspberries. I love making this dessert for Valentine’s day in February, when fresh raspberries are out of season and expensive, so I opt for frozen berries. But, when summer hits, I turn to fresh raspberries.
Variations
- Make it gluten free – substitute gluten free flour for the all-purpose flour
- Make it vegan – substitute melted coconut oil for the butter
More Fruit Desserts to Enjoy
Chocolate Raspberry Crisp
Ingredients
Raspberry Fruit Filling
- 20 ounces raspberries
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp corn starch
Chocolate Streusel
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar packed
- 1 tbsp granulated sugar
- 2 tbsp unsweetened cocoa powder
- 4 tbsp unsalted butter melted
- 1/4 tsp salt kosher or fine sea salt
Instructions
- Make Chocolate Streusel: In a small bowl, combine melted butter, flour, cocoa powder, salt and both sugars, mixing with a fork until crumbly. Place in the refrigerator while you make your raspberry filling and preheat the oven.
- Make Raspberry Fruit Filling: In a medium bowl, add raspberries, corn starch, vanilla, and sugar and gently combine. Let sit for a few minutes while your oven preheats.
- Center a rack in oven and preheat to 350 degrees F.
- Pour raspberry filling into an ungreased round 9 inch pie plate or square 8 inch baking pan. Sprinkle chocolate streusel crumbles on top of raspberry mixture.
- Bake for 45-50 minutes, until raspberries are very bubbly around the edges and fruit has cooked down considerably.
- Wait 5 to 10 minutes to serve, topped with plenty of vanilla ice cream or whipped cream.