Best 13 Raspberry Topping Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with our comprehensive guide to raspberry topping, a versatile and luscious addition to a wide array of desserts. Whether you prefer a classic and tangy raspberry sauce, a smooth and creamy raspberry mousse, or a delectable raspberry swirl cheesecake, we have a recipe to tantalize your taste buds.

Embark on a flavor-filled adventure as we unveil the secrets behind crafting the perfect raspberry topping. Discover the art of balancing sweetness and tartness, achieving the ideal consistency, and incorporating fresh raspberries for an explosion of flavor.

Unlock the culinary potential of raspberry topping as we explore its versatility. Learn how to transform it into a vibrant glaze for cakes, a luscious filling for pastries, or a refreshing sorbet that will leave you craving more.

Prepare to be inspired as we present a collection of raspberry topping recipes that cater to every palate and occasion. From a quick and easy raspberry sauce that elevates ice cream sundaes to a showstopping raspberry mousse that will impress your dinner guests, we have something for every home chef.

So, gather your ingredients, don your apron, and let's embark on a culinary adventure that celebrates the exquisite flavors of raspberry topping.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE-RASPBERRY CRISP WITH PECAN CRUNCH TOPPING



Apple-Raspberry Crisp with Pecan Crunch Topping image

Raspberries add a dash of color and tartness to the deliciously simple apple crisp, while pecans deliver crunch to the fragrant topping. Although the addition of applejack to the filling is outside the diner world, it punches up the apple flavor and gives the filling a nice kick. Make this dessert on a chilly autumn day, and serve it warm with vanilla ice cream or whipped cream.

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 14

1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup pecan halves
2 1/2 pounds Golden Delicious apples (6 or 7 medium apples), peeled, cored, and thinly sliced
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons applejack
3 tablespoons unsalted butter, cut into 1/4-inch cubes
1 1/2 cups fresh or frozen raspberries (not in syrup)

Steps:

  • 1. To make the pecan topping, place the flour, brown sugar, cinnamon, and salt in a food processor and pulse until combined. Add the butter pieces and pulse a few times, just until the mixture resembles coarse meal. Add the pecans and pulse just until they are coarsely chopped.
  • 2. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass baking dish.
  • 3. To make the fruit filling, in a large bowl, toss the apple slices with the lemon juice. Add the granulated sugar, flour, and cinnamon and stir to combine. Add the apple brandy and butter cubes and toss until combined. Gently toss in the raspberries. Evenly spread the apple mixture in the prepared pan. Sprinkle the pecan topping evenly over the filling.
  • 4. Bake the crisp for 40 minutes, or until the fruit is bubbling and the top is browned. Serve warm.

CRANBERRY SALAD IN RASPBERRY JELLO WITH CREAM CHEESE TOPPING



Cranberry Salad in Raspberry Jello with Cream Cheese Topping image

Perfect for a holiday dinner or anytime when something tart yet sweet will only do. Your family and guests will love the slightly crunchy texture along with the creamy topping. This recipe was given to me by a friend, and I hope that you will enjoy it as much as we do.

Provided by Suzy9725

Categories     Gelatin

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb fresh cranberries
1 (20 ounce) can crushed pineapple
1/2 cup walnut pieces (or amount as desired)
2 packages raspberry Jell-O gelatin
2 cups boiling water
1 cup cold water
1 3/4 cups sugar
2 (8 ounce) packages cream cheese

Steps:

  • Pick over cranberries.
  • Chop cranberries in food processor until fine.
  • Mix cranberries with sugar and let stand until sugar dissolves.
  • Add 2 cups of boiling water into jello, and stir until the jello dissolves.
  • Then add the 1 cup of cold water to the jello mixture.
  • Let stand until cooled.
  • Drain pineapple and reserve the juice.
  • Add the pineapple, cranberries, and walnuts, and stir well.
  • Pour into 9x13 dish.
  • Chill to set.
  • With a mixer, blend enough reserved pineapple juice into the cream cheese, until it becomes the consistency of whipped cream.
  • Spread over the top of the chilled gelatin.
  • Keep cold.

APPLE-RASPBERRY CRUMBLE WITH OAT-WALNUT TOPPING



Apple-Raspberry Crumble with Oat-Walnut Topping image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 6-8 servings

Number Of Ingredients 15

7 tablespoons unsalted butter, softened, plus more for the baking dish
1/2 cup rolled oats
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
Pinch of salt
3/4 cup chopped walnuts
3 pounds baking apples (such as Macoun or Cortland)
2 cups raspberries
3 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Pinch of freshly grated nutmeg
Pinch of ground cinnamon
Pinch of salt
2 tablespoons cold unsalted butter, cut into small pieces

Steps:

  • Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
  • Make the topping: Whisk the oats, flour, brown sugar and salt in a bowl. Stir in the walnuts. Work in the butter with your fingers until evenly moistened.
  • Make the filling: Peel the apples and cut into 3/4-inch chunks. Toss with the raspberries, granulated sugar, flour, vanilla, nutmeg, cinnamon and salt in a large bowl.
  • Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
  • Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.

RASPBERRY-CRANBERRY SALAD (WITH SOUR CREAM-CREAM CHEESE TOPPING)



Raspberry-Cranberry Salad (with sour cream-cream cheese topping) image

This yummy recipe is and has been a staple and favorite dish in our family esp. at Thanksgiving and Christmas for many years. We like the tang of the cranberry softened with the other ingredients. It makes a wonderful side dish and can pass as a dessert, too. It would be good anytime you were serving a turkey, chicken or ham dish.

Provided by Trisha W

Categories     Cheese

Time 10m

Yield 1 large mold, 12 serving(s)

Number Of Ingredients 8

1 (6 ounce) box raspberry Jell-O gelatin
2 cups boiling water
1 (20 ounce) can crushed pineapple
1 (16 ounce) can whole berry cranberry sauce
1 cup chopped pecans (optional)
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup sugar

Steps:

  • Mix jello with the two cups of boiling water till disolved.
  • Add the can of pineapple including the juice and the whole cranberry sauce and nuts.
  • Let set in bowl or mold of choice.
  • Blend the cream cheese, sour cream and sugar well.
  • After jello has set, spread on top.

Nutrition Facts : Calories 275.3, Fat 10.5, SaturatedFat 6, Cholesterol 31.2, Sodium 155.5, Carbohydrate 44.7, Fiber 0.8, Sugar 43.1, Protein 2.9

GRILLED POUND CAKE SUNDAES WITH RASPBERRY TOPPING



Grilled Pound Cake Sundaes with Raspberry Topping image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 17

3 sticks unsalted butter, room temperature, divided
3 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
Ice cream
Toppings such as chocolate candies, crumbled chocolate sandwich cookies, toasted nuts
Chocolate syrup
Raspberry Topping, recipe follows
3 cups raspberries
1 tablespoon lemon juice
6 tablespoons sugar
2 tablespoons raspberry jelly

Steps:

  • Preheat oven to 325 degrees F. Grease and flour a 9 1/2 by 3 3/8-inch Bundt pan. Cream 2 sticks of the butter and sugar together on medium-high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add the vanilla and lemon extracts and mix well. In a medium bowl, sift together flour, salt, and baking soda. Add 1/3 of dry mixture to creamed mixture and beat on low until mixed. Mix in half of the sour cream. Alternate between the flour mixture and sour cream. Pour cake mixture into the Bundt pan. Bake 1 1/2 hours or until a cake tester inserted in cake comes about with a few crumbs clinging. Cool 15 minutes. Remove cake from pan and cool completely on wire rack.
  • Preheat grill. Melt remaining butter and slice cake. Using a pastry brush, coat both sides of cake with butter. Grill on both sides until golden brown, about 3 minutes. Remove from grill. Cool slightly. Cut slices into bite-size pieces. To create sundaes, fill a bowl with ice cream, add pound cake and sprinkle on toppings. Drizzle with chocolate syrup and garnish with Raspberry Topping.
  • Combine all ingredients in pot and let simmer until thickened.

APRICOT-RASPBERRY PIE WITH HAZELNUT STREUSEL TOPPING



Apricot-Raspberry Pie with Hazelnut Streusel Topping image

Categories     Berry     Fruit     Nut     Dessert     Bake     Raspberry     Apricot     Summer     Family Reunion     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Streusel Topping:
1/2 cup all purpose flour
1/2 cup hazelnuts (about 2 1/2 ounces)
1/4 cup (packed) golden brown sugar
1/4 cup sugar
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
Filling:
1 1/2 pounds ripe apricots, halved, pitted, each half cut into 4 wedges
1 cup sugar
3 tablespoons all purpose flour
1/4 teaspoon ground allspice
1 1/2-pint basket raspberries
Flaky Pie Crust disk

Steps:

  • For streusel topping:
  • Position rack in lowest third of oven and preheat to 400°F. Combine first 5 ingredients in processor. Blend using on/off turns until nuts are coarsely chopped. Add butter and cut in using on/off turns until mixture begins to clump together. Transfer streusel to bowl and refrigerate.
  • For filling:
  • Combine apricots, sugar, flour and allspice in large bowl; toss to blend. Let stand until dry ingredients are moistened, about 15 minutes. Carefully fold in raspberries.
  • Roll out pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim dough overhang to 3/4 inch. Fold overhang under; crimp edges decoratively. Spoon filling into crust.
  • Place pie on baking sheet. Bake until filling begins to bubble at edges, about 45 minutes. Sprinkle streusel topping evenly over pie. Cover crust edges with foil to prevent overbrowning. Bake until crust and topping are golden brown and filling is bubbling thickly in center, about 50 minutes longer. Cool pie on rack at least 2 hours and up to 8 hours.

RASPBERRY/CHERRY JELLO WITH CREAM CHEESE/COOL WHIP TOPPING



Raspberry/Cherry Jello With Cream Cheese/Cool Whip Topping image

My mother-in-law made this for us this Christmas. It's so good. I don't think there is anyone who wouldn't like this yummy dessert.

Provided by Sarah in New York

Categories     Gelatin

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 6

1 (3 ounce) box raspberry Jell-O gelatin
1 cup boiling water
1 (21 ounce) can cherry pie filling
1 (3 ounce) box lemon Jell-O gelatin
1 (8 ounce) package cream cheese
1 (8 ounce) container Cool Whip

Steps:

  • Mix jello & boiling water together until dissolved, add cherry pie filling and chill until set.
  • Prepare lemon jello according to box directions and chill until partially set (about 1 hour).
  • Beat lemon jello in mixer until foamy and add cream cheese, mix well.
  • Fold in Cool Whip by hand and spread mixture over layer 1.
  • Chill until ready to serve.

Nutrition Facts : Calories 474.2, Fat 22.8, SaturatedFat 16.6, Cholesterol 41.6, Sodium 272, Carbohydrate 63.1, Fiber 0.6, Sugar 33.2, Protein 5.9

RASPBERRY TOPPING FOR CHEESECAKE



Raspberry Topping for Cheesecake image

Posted by request. I haven't made the sauce but it was in my recipe files because the addition of maple syrup sounded delicious!

Provided by Lorac

Categories     Sauces

Time 15m

Yield 12-16 serving(s)

Number Of Ingredients 4

1 (12 ounce) package lightly sweetened frozen raspberries, defrosted
2 tablespoons sugar
2 tablespoons cornstarch
1/3 cup maple syrup

Steps:

  • Drain defrosted raspberries- reserving liquid.
  • Add water to the liquid, if needed to measure 1/2 cup.
  • In a small saucepan, combine sugar and cornstarch, add berry liquid and maple syrup.
  • Cook over medium heat, stirring constantly, until mixture boils and thickens, boil 1 minute.
  • Stir in raspberries and cool to room temperature before serving.

CEDAR-PLANKED BRIE WITH RASPBERRY, ALMOND, AND HONEY TOPPING



Cedar-Planked Brie With Raspberry, Almond, and Honey Topping image

I've never tried this recipe, but can't wait to, and don't want to lose this recipe. Sounds good, and an easy way to start using planks. Be sure to soak the planks in liquid for 1 hour prior to cooking.

Provided by Jessicak61

Categories     Cheese

Time 45m

Yield 2 rounds, 8-12 serving(s)

Number Of Ingredients 8

1 cedar plank (15-inchx1/2-inch)
1 pint fresh raspberry
2 tablespoons slivered almonds
1 tablespoon fresh thyme, chopped
fresh coarse ground black pepper, to taste
4 tablespoons honey
5 -6 ounces camembert cheese or 5 -6 ounces cambozola cheese, 5-6 oz
1 -2 fresh French baguette, sliced

Steps:

  • Soak the cedar plank in cold water for a minimum of 1 hour.
  • Preheat grill to medium heat, about 400*F.
  • In a small bowl, combine raspberries, slivered almonds and fresh thyme, and season to taste with black pepper. Drizzle with honey and gently mix to combine.
  • Remove plank from water. Place wheels of Brie on plank, evenly spaced.
  • Top each wheel with half of the raspberry honey mixture.
  • Place plank on grill and close lid. Plank cheese for 20-25 minutes, until cheese is golden brown and slightly puffy, topping is hot and almonds are light golden brown. Remove plank from grill and allow to cool for 1-2 minutes.
  • Serve immediately with fresh sliced baguette, a few big spoons, and lots of napkins!
  • Other options to top cheese are grilled mushrooms, fruit salsa, and tomato bruschetta.

Nutrition Facts : Calories 144.6, Fat 6.2, SaturatedFat 3.2, Cholesterol 17.8, Sodium 153.5, Carbohydrate 18.3, Fiber 3, Sugar 10.7, Protein 5.5

RASPBERRY TOPPING



Raspberry Topping image

My family has enjoyed this recipe for many years. Serve the pretty sauce well-chilled over ice cream and top with whipped cream, if you like. -Marilyn J Cox, Sayre, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 3 cups.

Number Of Ingredients 10

1/4 cup sugar
2 tablespoons quick-cooking tapioca
2 packages (10 ounces each) frozen sweetened raspberries, thawed, divided
1/2 cup water
1 cinnamon stick
1/8 teaspoon salt
Dash ground nutmeg
1/3 cup lemon juice
1 tablespoon butter
Ice cream of your choice

Steps:

  • In a large saucepan, combine sugar and tapioca. Add one package of raspberries; stir to coat. Let stand for 15 minutes. , Stir in the water, cinnamon stick, salt and nutmeg. Bring to a boil over medium heat, stirring occasionally. Remove from the heat. Add lemon juice and butter; stir until butter is melted. Cool for 20 minutes., Discard cinnamon stick. Gently stir in remaining raspberries. Cover and refrigerate until chilled. Serve with ice cream.

Nutrition Facts : Calories 82 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 32mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 0 protein.

ORANGE PANCAKES WITH RASPBERRY TOPPING



Orange Pancakes with Raspberry Topping image

Skip the stop at the pancake house and make these easy pancakes at your own house instead. With a bit of orange in the batter and raspberry sauce on top, they're a treat for the eyes and the stomach!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 4

Number Of Ingredients 14

1/2 cup orange juice
1 tablespoon cornstarch
1 package (10 oz) frozen raspberries in syrup, thawed
1 cup Gold Medal™ all-purpose flour
2 tablespoons powdered sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons grated orange peel
3/4 cup milk
2 tablespoons butter, melted
1 egg
2 tablespoons orange juice
Frozen whipped topping, thawed
Fresh raspberries

Steps:

  • In 1-quart saucepan, stir 1/2 cup orange juice and the cornstarch until smooth. Heat to boiling over medium heat; boil 1 minute. Meanwhile, pour raspberries and syrup in strainer over medium bowl to drain. Stir syrup into juice mixture; cool slightly. Stir in raspberries; set aside.
  • In medium bowl, mix flour, powdered sugar, baking soda, salt and orange peel. Beat in milk, butter, egg and 2 tablespoons orange juice with spoon or wire whisk just until blended.
  • Heat griddle or skillet over medium heat or to 375°F. Grease griddle with butter or vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown. Serve with raspberry topping. Garnish with whipped topping and fresh berries.

Nutrition Facts : Calories 320, Carbohydrate 55 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (2 Pancakes and 1/4 Cup Topping), Sodium 300 mg, Sugar 25 g, TransFat 0 g

EASY PEACH-RASPBERRY DESSERT TOPPING



Easy Peach-Raspberry Dessert Topping image

Just mix 2 containers of fruit preserves together to get an elegant and very easy dessert sauce to spread on cakes, fill little pastry shells, or swirl onto all kinds of desserts for a pretty presentation.

Provided by Dickinson's

Categories     Trusted Brands: Recipes and Tips     Dickinson's®

Time 5m

Yield 32

Number Of Ingredients 2

1 (10 ounce) jar Dickinson's® Pure Elberta Peach Preserves
1 (10 ounce) jar Dickinson's® Cascade Mountain™ Pure Red Raspberry Preserves or Dickinson's® Purely Fruit® Red Raspberry Spreadable Fruit

Steps:

  • Puree ingredients together. Refrigerate 1 hour.
  • Serve over your favorite angel food, pound or cheese cake. Fill plain or chocolate pastry cups. Pour sauce into a squeeze bottle to swirl on dessert plates or over desserts for an elegant presentation.

Nutrition Facts : Calories 41.6 calories, Carbohydrate 10.8 g

BLUEBERRY AND RASPBERRY PANCAKE TOPPING



Blueberry and Raspberry Pancake Topping image

Blueberries and raspberries mingle in this thick, rich, delicious topping for pancakes or waffles.

Provided by thr33things

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 20m

Yield 12

Number Of Ingredients 4

1 ½ cups frozen raspberries
1 cup frozen blueberries
½ cup white sugar
¼ cup water

Steps:

  • Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.

Nutrition Facts : Calories 46.7 calories, Carbohydrate 11.9 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.2 g, Sodium 0.3 mg, Sugar 10.3 g

Tips:

  • For a thicker topping, use less water or add more cornstarch.
  • To make a sweeter topping, add more sugar or honey.
  • For a tarter topping, add more lemon juice.
  • To make a more flavorful topping, add some vanilla extract or almond extract.
  • To make a topping with a more intense color, use fresh raspberries.
  • If you don't have fresh raspberries, you can use frozen raspberries that have been thawed.
  • This topping can be made ahead of time and stored in the refrigerator for up to 5 days.
  • Reheat the topping over low heat until warmed through before serving.
  • Raspberry topping can be used on pancakes, waffles, french toast, ice cream, yogurt, or even cheesecake.

Conclusion:

Raspberry topping is a delicious and versatile topping that can be used on a variety of desserts. It is easy to make and can be tailored to your own taste preferences. Whether you like it thick or thin, sweet or tart, flavorful or simple, there is a raspberry topping recipe out there for you.

Related Topics