Raspberry Crisp

Swedish Hallonsmulpaj

One of my favorite easy summer desserts! It comes together in about 10 minutes and is the perfect combination of tart and sweet. It bakes out pretty thin, and because of that, the raspberries (or whatever berry you use) become fairly jammy, especially along the edges. It reminds me of summers in Sweden–it’s probably the dessert we make and eat the most, and oftentimes we just serve it with unwhipped heavy cream like in the photo!

Tips

• Swap the fresh raspberries for frozen if needed. If you use frozen berries, you may need to bake for about 5 minutes less, as they thicken and become jammy more quickly than fresh.

• Use blueberries, strawberries, red currants, or mixed berries instead.

• Make sure you watch it as 45 minutes come up! The edges can start to burn quickly, like in the picture below–that was my first test.