Raspberry Crisp
This is another classic summertime dessert that allows you to use up some fresh raspberries... Served warm with a scoop of old fashioned vanilla ice cream, and you'll have the perfect way to end a summer night!
Equipment
- Oven
- Food Processor
Ingredients
- 2 ½ C Raspberries
- 1 Heaping Tbsp Cornstarch
- ⅔ C Sugar Scant or use 3 cups berries
- 1 Tsp Vanilla Extract
- 1 C All-purpose Flour
- ¼ C Sugar
- ¼ C Brown Sugar
- ⅓ C Oats
- ¼ C Pecans Chopped
- 1 Dash Salt
- ¾ Stick Butter Cut into Small Pieces
- Whipped Cream or Vanilla Ice Cream For Serving
Instructions
- Preheat oven to 350°.
- In a medium bowl (or food processor) combine flour, ⅓ cup sugar, brown sugar, oats, pecans, dash of salt, and butter pieces. Cut together with a pastry cutter (or pulse in food processor) until mixture resembles course crumbs.
- Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake for 25-30 minutes, or until topping is golden brown.
Tried this recipe?Let us know how it was!
