Saturday, September 22, 2012

Raspberry Crisp recipe

We've been getting tons of raspberries from our garden lately - I've been picking probably 1-3 quarts three times a week. Great for this pregnant woman who can't get enough fresh fruit to eat :-) Anyway along with eating fresh, and freezing for later, I've made this yummy crisp for dessert a couple times. You simply can't go wrong with brown sugar, oats, and butter - yum! Plus it's very easy and fast :-). Enjoy!


  • 4 cups fresh or frozen raspberries
  • 1/3 cup sugar
  • 1/3 cup plus 3 tablespoons all-purpose flour, divided
  • 3/4 cup quick-cooking oats
  • 1/3 cup packed brown sugar
  • 1/4 cup cold butter, cubed
Directions
  • In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish.
  • In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries.
  • Bake at 350° for 30 minutes or until golden brown. 
  • Yield: 6 servings.



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"Seek ye the LORD while he may be found, call ye upon him while he is near: For my thoughts are not your thoughts, neither are your ways my ways, saith the LORD. For as the heavens are higher than the earth, so are my ways higher than your ways, and my thoughts than your thoughts. For as the rain cometh down, and the snow from heaven, and returneth not thither, but watereth the earth, and maketh it bring forth and bud, that it may give seed to the sower, and bread to the eater: So shall my word be that goeth forth out of my mouth: it shall not return unto me void, but it shall accomplish that which I please, and it shall prosper in the thing whereto I sent it."
Isaiah 55:6,8-1