Raspberry Crisp

(from kholstege’s recipe box)

Categories: Desserts

Ingredients

  • 4 C fresh raspberries, divided
  • 3/4 C sugar
  • 2 T cornstarch
  • 1-3/4 C quick-cooking oats
  • 1 C all-purpose flour
  • 1 C packed brown sugar
  • 1/2 tsp baking soda
  • 1/2 C cold butter or margarine
  • Whipped Cream

Directions

  1. Crush 1 cup raspberries; add enough water to measure 1 cup. In a saucepan, combine sugar and cornstarch; stir in raspberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in remaining raspberries. Cool. In a bowl, combine oats, flour, brown sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Press half of the crumbs into a greased 9 inch square baking dish. Spread with cooled berry mixture. Sprinkle with remaining crumbs. Bake at 350 degree for 25-30 minutes or until top is lightly browned. Serve warm with whipped cream or ice cream.

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