I've prepared this Raspberry Crisp twice this summer using raspberries from our backyard! Each year we get more & more berries. It's great to have a delicious go-to recipe that's quick & easy!
Ingredients
- 2-1/2 cups Raspberries
- 1 Tablespoon (Heaping) Corn Starch
- 2/3 cups Sugar
- 1 teaspoon Vanilla Extract
- 1 cup All-purpose Flour
- 1/4 cup Sugar
- 1/4 cup Brown Sugar
- 1/3 cup Oats
- 1/4 cup Pecans, Chopped
- Dash Of Salt
- 3/4 sticks Butter, Cut Into Small Pieces
- Whipped Cream Or Vanilla Ice Cream, For Serving
Preparation Instructions
Preheat oven to 350 degrees.
In a medium bowl, combine (rinsed) raspberries, corn starch, 2/3 cups sugar, and vanilla. Stir and set aside.
In a separate bowl (or food processor) combine flour, 1/4 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 coarse crumbs. *(I've use both a pastry cutter & a food processor - both were delicious. The food processor ended up making a much finer dough/crumble.)*
Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake for 25 to 30 minutes, or until topping is golden brown.
Allow to sit for ten minutes before serving. Scoop out with a spoon and top with sweetened whipped cream or vanilla ice cream.
