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!
(adapted from The Pioneer Woman)
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
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!