Description
From my mother’s collection of favorite recipes comes a delicious raspberry crisp, akin to the Dutch apple pie baking style. Serve with whipped cream.
Ingredients
- 4 cups fresh raspberries, divided
- ¼ cup water, or as needed
- ¾ cup white sugar
- 2 tablespoons cornstarch
- 1 ¾ cups quick-cooking oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- ½ teaspoon baking soda
- ½ cup butter, softened
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
- Crush 1 cup raspberries with a fork. Place crushed berries in a 1-cup liquid measuring cup and add enough water to bring back to 1 full cup.
- Combine sugar and cornstarch in a saucepan. Stir in raspberry-water mixture and bring to a boil. Cook
- stirring occasionally
- until thick
- about 2 minutes. Reduce heat to a simmer. Stir in remaining 3 cups raspberries; remove from heat and allow to cool.
- Meanwhile
- combine oats
- flour
- brown sugar
- and baking soda in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
- Press 1/2 of the crumb mixture into the bottom of the prepared baking dish. Spread the raspberry mixture on top and sprinkle with the remaining crumb mixture.
- Bake in the preheated oven until the top is golden brown
- 25 to 30 minutes.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 8