Raspberry Summer Crisp

Fresh fruit and summer go together like nothing else and raspberries are one of my favorites. I know that there are a lot of crisps out there, and I have written about a few but this one really is quick and easy. Ingredients are usually on hand, just make sure you have cornstarch or arrowroot and if yours has been sitting around forever, dump it and buy a new fresh one. (check expriration dates on this stuff) This literally took 15 minutes to prepare; I cooked it and refrigerated it and will take it out the day I serve it and heat it up. Since that day will be tomorrow, it’s perfect. Just leave it out and make sure it’s room temperature before you re-heat it. I did the whole topping in the food processor which makes it super easy, and one less bowl to clean after. The next day arrived and I heated it up for 1/2 hour, popped in the warming drawer and served with vanilla ice cream. It was a definite hit with the crowd. Will make again and next time maybe in individual ramekins for a change .

Ingredients:

Filling:

4 (6 oz.) boxes of raspberries

1 heaping tablespoon cornstarch

2/3 cups sugar

1 teaspoon vanilla extract

Crumble Topping:

1 cup all-purpose flour

1/4 cup sugar

1/3 cups oats (not 1 minute oats)

1/4 cup brown sugar (I used dark because I had it, but it doesn’t really matter)

1/2 cup pecans, chopped (because I threw everything into the processor together anyway, as you’ll see below, I started with whole pecans)

dash of salt

3/4 stick unsalted butter, cut into small pieces

vanilla ice cream for serving

Directions:

Preheat oven to 350 degrees. In a medium mixing bowl, combine rinsed raspberries, corn starch, 2/3 cups sugar and vanilla. Put aside.

In food processor (or separate bowl if not using processor) combine flour, 1/4 cup sugar, brown sugar, oats, pecans, dash of salt, and butter. If you are using processor (and why wouldn’t you?), pulse until the mixture resembles coarse crumbs.

Add berry mixture to a 9 inch pie dish or a small baking dish. Sprinkle topping mixture all over the top of berries. I cooked for 20 minutes and will reheat it tomorrow when I serve it for dessert. I will serve it with vanilla ice cream.

One response to “Raspberry Summer Crisp

  1. Reblogged this on Cooking with Candi and commented:

    Father’s Day is a week away and it’s time to start thinking about what we will want to make for dessert. Here is one of my suggestions. This is a delicious and pretty easy recipe to put together. Can be made ahead and can even be made into individual dishes. Use fresh raspberries which are plentiful now and just delicious. I serve with Vanilla ice cream or frozen yogurt. Perfect.

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