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.
I originally posted this way back and figured what a perfect day to re-post. This has become my go to Greek Salad and Salad Dressing when I want to make it at home. I of course love anchovies and feel free to put in there. I didn’t have any whole garlic cloves so I used garlic powder and you know what? it worked out just right. If you’d prefer to use chopped fresh garlic go right ahead. I am going to give you ingredients from tonite’s dressing because it tasted just right. This is salad , so please feel free to substitute and leave out whatever you don’t like and add in whatever you like. Joel only eats the lettuce and cheese, I ate all of the other ingredients. I like to chop up a grilled piece of chicken and add in or a piece of salmon if you’re looking…
Cooking with Candi 