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Red Raspberry Crisp

Ingredients

  • 4 c. red raspberries fresh or frozen
  • 1/3 c. sugar
  • 2 T. cornstarch
  • 3/4 c. quick oats
  • 1/4 c. finely chopped pecans
  • 1/3 c. light brown sugar
  • 6 T. unsalted butter cold and cut into 6 pieces
  • pinch of salt

Instructions

  • Preheat oven to 350 degrees.
  • Spray a baking dish (about 9x9) with cooking spray.
  • Fold together the raspberries, sugar and cornstarch until evenly combined and spread into bottom of prepared baking dish.
  • In a separate bowl, combine the oats, pecans, brown sugar, butter and pinch of salt. Using a pastry cutter, cut and mix together the topping ingredients until very well combined and resembling the texture of wet sand.
  • Evenly spread the topping over the raspberries in the dish.
  • Bake on center rack of oven for 30-40 minutes until the topping is beginning to brown.
  • Allow to cool for about 30 minutes before serving topped with plenty of vanilla ice cream.