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–+ servings

Raspberry Crisp

Ree Drummond with Modifications by: Shandell Humphreys
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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8 Servings

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.
Keyword Fruit, Raspberries
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