10+ Raspberry Recipes You’ll Love to Try Today

Raspberries—honestly, they’re a favorite of mine—bring a punchy, sweet-tart flavor to just about anything. Toss them into snacks, desserts, or even breakfast, and suddenly your meal feels a little more exciting.

Brighten up your table with these simple, tasty raspberry recipes.

Fresh or frozen, raspberries are easy to keep on hand. With so many ways to use them, you can enjoy this fruit any time of year.

Let’s jump into some easy raspberry recipes. You’ll find ideas for all skill levels and occasions.

1) Raspberry Crumble Bars

Raspberry crumble bars are one of those treats that’s hard to mess up. You get a soft, buttery base, sweet raspberry filling, and a crumbly top—what’s not to love?

Use fresh or frozen berries, whatever you’ve got. The dough comes together with oats, flour, and butter, and the filling gets a little extra zing from lemon juice.

These bars work as a snack or dessert, and honestly, they’re a hit at potlucks. The mix of tart and sweet, plus the crunchy topping, just works.

You’ll only need about 15 minutes of hands-on time before they go in the oven.

Ingredients

• 3 cups rolled oats
• 3 cups flour
• 2 cups brown sugar
• 1 teaspoon baking powder
• 1 1/2 cups melted butter
• 3 cups raspberries (fresh or frozen)
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Mix oats, flour, brown sugar, and baking powder in a bowl.
3. Stir in melted butter until you get a crumbly dough.
4. Press half the dough into a baking pan.
5. In another bowl, combine raspberries, sugar, lemon juice, and cornstarch.
6. Spread the berry mixture over your dough layer.
7. Crumble the rest of the dough on top.
8. Bake for 40-45 minutes, until golden and bubbly.
9. Let cool before cutting into bars.

2) Lemon Raspberry Tartlets

Lemon raspberry tartlets are little bites of sunshine. The crust is light and crunchy, filled with tangy lemon curd, and topped with fresh raspberries.

They’re perfect for parties or when you just want something a bit fancy without too much fuss. Add a dollop of whipped cream if you’re feeling it—it makes everything creamier.

The sweet and tart combo in these tarts just works. Even if you don’t bake much, you’ll find these pretty forgiving.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup cold butter, cut into pieces
• 3 large eggs
• 1 cup sugar
• 3 medium lemons, zested and juiced
• 1 pint fresh raspberries
• Whipped cream (optional)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix flour and powdered sugar, then cut in butter until crumbly. Press into tartlet pans.
3. Bake crusts for 15 minutes until golden. Cool them down.
4. Whisk eggs, sugar, lemon juice, and zest. Cook on low, stirring, until thick—about 8 minutes.
5. Pour lemon curd into crusts and chill for an hour.
6. Top with raspberries and a bit of whipped cream if you want.

3) Fresh Raspberry Crisp

Fresh raspberry crisp is the kind of dessert you throw together when you want something easy and satisfying. The berries mix with sugar and cornstarch to stay juicy but not watery.

You top the fruit with a crumbly oat mixture, and after baking, the topping turns golden and crunchy. The raspberries underneath stay soft and sweet.

This one fills your kitchen with the best smell. Serve it warm with vanilla ice cream—trust me, it’s worth it.

Ingredients

• 4 cups fresh raspberries
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 3/4 cup quick oats
• 1/3 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 1/4 cup cold butter, cut into small pieces

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Toss raspberries, sugar, and cornstarch in a bowl.
3. Spread the berry mix in a baking dish.
4. In another bowl, combine oats, flour, brown sugar, and salt.
5. Cut in butter until crumbly.
6. Sprinkle topping over the raspberries.
7. Bake for 35-40 minutes, until the top is golden.
8. Let it cool a bit before serving.

Check out the recipe at Fresh Raspberry Crisp – Easy Summer Dessert!

4) Raspberry-Peach Ice Pops

Raspberry-peach ice pops are made for hot days. Just blend raspberries and ripe peaches for a simple, fruity treat.

Add honey or simple syrup if you want to balance the tartness. You can make the pops in colorful layers by blending each fruit separately and pouring them into molds.

Freeze until solid—usually takes about 4-6 hours. Adjust honey and lime juice to taste, and you’ve got a treat kids and adults will both love.

Ingredients

• 3 ripe peaches, peeled and chopped
• 1 cup fresh or frozen raspberries
• 2 tablespoons honey or simple syrup
• 1 tablespoon lime juice

Cooking Instructions

1. Blend peaches, honey, and lime juice until smooth.
2. Blend raspberries with a bit of honey until smooth.
3. Fill popsicle molds halfway with the peach mixture.
4. Freeze for an hour, then add the raspberry mix.
5. Freeze for at least 4 more hours, until solid.

Find more about this at Raspberry Peach Popsicles.

5) Raspberry Jam and Jelly

Raspberry jam is a classic way to keep that summer flavor around all year. Start by crushing raspberries, then mix with sugar and lemon juice.

Cook the mixture slowly so the fruit and sugar melt together. For jelly, you’ll strain the juice from the berries first, then cook it with sugar for a smooth finish.

You don’t need added pectin if you’re patient—just let it cook a bit longer.

Ingredients

• 3 cups crushed raspberries
• 3 cups sugar
• 1 tablespoon lemon juice

Cooking Instructions

1. Crush raspberries and measure out 3 cups.
2. Combine raspberries, sugar, and lemon juice in a pot.
3. Cook over medium, stirring a lot.
4. Bring to a boil (220°F / 105°C) and cook for 10-15 minutes.
5. Pour hot jam into sterilized jars.
6. Seal and let cool before storing.

6) Raspberry and Elderflower Sugar Cookies

Raspberry and elderflower sugar cookies put a fruity twist on a classic. They’re buttery and crisp, with a floral hint from elderflower that plays well with the tart raspberries.

Use freeze-dried raspberries for a big punch of flavor without making the dough soggy. Elderflower essence adds a subtle, special note.

Shape the dough into balls or cut out shapes—whatever mood you’re in. They bake up evenly and taste great.

Ingredients

• 3 parts gluten-free flour (or all-purpose flour)
• 2 parts butter, softened
• 1 part sugar
• Elderflower essence, to taste
• Freeze-dried raspberries, crushed

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Cream butter and sugar.
3. Stir in flour, elderflower, and crushed raspberries.
4. Shape dough into balls or roll and cut into cookies.
5. Place on a parchment-lined baking sheet.
6. Bake for 12-15 minutes, until edges are golden.
7. Let cool before eating.

More details at elderflower cookie bites with raspberries.

7) Raspberry Chocolate Bark

Raspberry chocolate bark is the kind of treat you whip up when you want something sweet but don’t want to fuss. Melt your favorite chocolate, spread it out, and press in fresh raspberries.

Swirl the berries around for a marbled look if you want. Chill in the fridge until the chocolate sets, then break it into pieces.

Use dark, milk, or white chocolate—whatever you’re craving. A sprinkle of nuts or sea salt on top? Never a bad idea.

Ingredients:

• 1 pound dark chocolate, chopped
• 1 cup fresh raspberries

Cooking Instructions:

1. Line a baking sheet with parchment.
2. Melt chocolate in the microwave or a double boiler.
3. Spread chocolate on the sheet.
4. Press raspberries into the chocolate and swirl gently.
5. Chill for 30-40 minutes until firm.
6. Break into pieces and enjoy.

Try this raspberry chocolate bark recipe for a quick, impressive snack.

8) Raspberry Lemonade

Raspberry lemonade is the ultimate summer drink. The tart lemons and sweet raspberries balance each other out.

Use fresh or frozen raspberries—whatever’s handy. Add a bit of sugar or sweetener to mellow the lemon, and you’ve got a perfect drink for a hot afternoon.

Just blend lemon juice, raspberries, sugar, and water. Pour over ice and you’re set.

Ingredients

• 1 cup fresh or frozen raspberries
• 1 cup fresh lemon juice
• 3/4 cup sugar (or to taste)
• 4 cups cold water
• Ice cubes

Cooking Instructions

1. Blend raspberries and lemon juice until smooth.
2. Strain to remove seeds.
3. Stir in sugar until it dissolves.
4. Pour in cold water and mix.
5. Add ice before serving.

For more, check Raspberry Lemonade – Sugar Spun Run.

9) Raspberry Bienenstich Cake

Raspberry Bienenstich Cake takes a classic German dessert and gives it a bright, fruity upgrade. You’ll start with a light yeast dough, bake it until golden, and top it with caramelized almonds.

After baking, you fill the cake with sweet pastry cream and a layer of fresh raspberry compote. The result? Each bite is soft, a little crunchy on top, and packed with flavor.

It’s honestly a fun pick if you’re after something a bit different but not complicated. The raspberries bring a tangy pop that cuts through the creamy filling.

Ingredients

• 2 ¼ tsp active dry yeast
• ½ cup warm milk (110°F/43°C)
• 1 tbsp sugar
• 2 ½ cups all-purpose flour
• ¼ tsp salt
• 1 egg
• ½ cup butter, softened
• 1 cup pastry cream
• ½ cup raspberry compote
• ½ cup sliced almonds
• ½ cup sugar (for caramelizing almonds)

Cooking Instructions

1. Dissolve the yeast in warm milk with 1 tbsp sugar. Wait for foam—about 5–10 minutes.
2. Mix flour, salt, egg, and butter in a bowl. Add the yeast mixture and knead until smooth.
3. Let the dough rise for about 1 hour.
4. Spread dough on a baking pan. Sprinkle almonds and sugar over the top.
5. Bake at 350°F (175°C) for 25 minutes, or until golden brown.
6. Let the cake cool, then slice it in half horizontally.
7. Spread raspberry compote and pastry cream between the layers.
8. Close the cake and chill it before serving.

You can find more detailed recipes for raspberry Bienenstich cake here.

10) Raspberry Oatmeal Breakfast Squares

Raspberry oatmeal breakfast squares are a cozy, no-fuss way to kick off your morning. These bars have a buttery oatmeal crust with a layer of sweet raspberry jam tucked inside.

They’re quick to make and sturdy enough for breakfast on the go or a mid-afternoon snack. The oats add a hearty texture, while the raspberry jam brings a burst of fruity flavor.

Grab some store-bought jam if you’re short on time—or make your own if you’re feeling ambitious. Either way, these bars fit right into busy mornings or lunchboxes.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups rolled oats
• 1 cup brown sugar, packed
• 1 cup butter, melted
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup raspberry jam

Cooking Instructions

1. Go ahead and preheat your oven to 350°F (175°C).

2. In a bowl, mix together flour, oats, brown sugar, baking soda, and salt.

3. Pour in the melted butter and stir until everything sticks together.

4. Grab a greased 8×8 inch pan and press in half of your mixture.

5. Spread raspberry jam over the crust. Try to get it as even as you can.

6. Sprinkle the rest of the oat mixture on top.

7. Bake for 30-35 minutes. You’re looking for a nice golden brown color.

8. Let it cool off before you cut it into squares.