Wednesday, September 17, 2014

Raspberry Crisp

My grocery store was having a ridiculous sale on raspberries, so I kind of just kept buying more and more.  My kids love raspberries and will eat an entire container in one sitting.  But after a while, I needed a little diversity.  Of the dessert variety.  Raspberry crisp to the rescue!  I love a good crisp and this one is really great--the tartness of the raspberries is complemented by the added sugar and the crispy topping.  It's quick and easy and really good!

One more thing--my kids had the brilliant idea of putting a dollop of nutella on their serving of raspberry crisp while it was still hot.  Oh my!  Heaven!  Hot raspberry crisp with a dollop of melting and vanilla ice cream?  Pretty much perfect!

Raspberry Crisp
(adapted from The Pioneer Woman)
Printable Recipe
Serves 8

2 clam shells of raspberries, rinsed
1 teaspoon vanilla
1 heaping tablespoon cornstarch
2/3 cup sugar

1 cup flour
1/4 cup sugar
1/4 cup brown sugar
2/3 cup oats
dash salt
1/2 cup butter, cut into pieces

nutella, whipped cream, or vanilla ice cream for serving

1) In a medium-sized bowl, combine all filling ingredients.  Stir and set aside.
2) In a large bowl, combine all topping ingredients.  Use a pastry cutter to cut butter into dry ingredients until mixture resembles coarse crumbs.
3) Add berry mixture to a 9 1/2- or 10-inch pie pan.  Sprinkle topping mixture all over the berries until covered.  Bake at 350 degrees for 35-45 minutes, or until topping is golden brown.
4) Allow crisp to rest for 10 minutes before serving.  Serve warm, with a dollop of nutella, whipped cream, or vanilla ice cream, if desired.  Enjoy!

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