Raspberry Crisp

Mmm...raspberries. I love raspberries, especially as a fruit filling in pies and such. When raspberries went on sale at our grocery store, we immediately bought a flat. Most of those beauties were used to make raspberry jam (which is a must-have around here - my family loves it), but there were three containers left over. Just enough to make Pioneer Woman's raspberry crisp.

It's a simple recipe - crisps aren't anything fancy - but oh my, was it good! Especially topped with icy-cold vanilla ice cream. Rave reviews all around!


Raspberry Crisp

2 1/2 cups raspberries
1 Tbsp (heaping) corn starch
2/3 cups sugar
1 tsp vanilla
1 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/3 cup oats
1/4 cup pecans, chopped (optional)
Dash of salt
6 Tbsp butter, cut into small pieces
Whipped cream or vanilla ice cream, for serving

Preheat oven to 350 degrees.

In a medium bowl, combine rinsed raspberries, corn starch, sugar, and vanilla. Stir and set aside.

In a separate bowl (or food processor) combine flour, sugar, brown sugar, oats, pecans (optional), dash of salt, and butter pieces. Cut together with a pastry cutter (or pulse in food processor) until mixture resembles coarse crumbs.

Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake for 25 to 30 minutes, or until topping is golden brown.

Allow to sit for ten minutes before serving. Scoop out with a spoon and top with sweetened whipped cream or vanilla ice cream.