Looking for a classic fruit dessert made with raspberry and chocolate? Then check out this delicious crisp that is baked to perfection.
Chocolate Fudge-Raspberry Crisp
- Prep Time 15 min
- Total 1 hr 10 min
- Servings 9
- Ingredients 9
Ingredients
- 1 can (21 oz) raspberry pie filling
- 2 cups fresh or frozen (thawed) raspberries
- 1/2 cup packed brown sugar
- 1/2 cup whole wheat flour
- 1/2 cup old-fashioned oats
- 1/4 cup unsweetened baking cocoa
- 1/3 cup butter or margarine, cut into pieces
- 1/4 cup miniature semisweet chocolate chips
- Vanilla reduced-fat ice cream, if desired
Instructions
-
Step1Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, gently stir together pie filling and raspberries.
-
Step2In medium bowl, mix brown sugar, flour, oats and cocoa. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in chocolate chips. Sprinkle over raspberry mixture.
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Step3Bake 40 to 50 minutes or until juices bubble. Cool 15 minutes. Serve warm topped with ice cream.
Nutrition
270
Calories
9g
Total Fat
3g
Protein
43g
Total Carbohydrate
29g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 5g
- 27%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 6%
- Sodium
- 55mg
- 2%
- Potassium
- 230mg
- 7%
- Total Carbohydrate
- 43g
- 14%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 29g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 6%
- 6%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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