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This morning Keith and I got up early and headed down to the main road behind our neighborhood to pick raspberries. The bushes there were loaded and we hoped to get enough to make a treat. And we succeeded! They were hard to reach, but we managed to pick around 3 cups. Which was perfect for making a fresh Raspberry Crisp!
Here is what you need:
3-4 cups fresh or frozen raspberries
1/3 cup sugar
1/3 cup plus 3 Tablespoons all purpose flour
1/2 cup quick cooking oats
1/3 cup firmly packed brown sugar
1/4 cup salted butter, cubed
First I washed and drained the raspberries. And had a few to sample, boy were they sweet! You can also use frozen berries, but fresh is always best!
As you can see, there are not a lot of ingredients. Just berries, sugar, butter, flour, oats and brown sugar. And you can use blackberries if you don’t have raspberries.
Add the sugar to the raspberries.
Then add the flour.
Gently toss the berries to coat. Try to ensure all of the flour and sugar is mixed and all of the berries are coated.
Place the berry mixture into a greased baking pan. I used a 10″ x 7″ pan, but you could also use an 8″ x 8″ pan.
Gently mix the cubed butter (I let it set out about 15 minutes so it was starting to soften) with the oats and brown sugar.
I use a fork so that I can get a good crumbly mixture.
Layer that over the berry mixture. Try to make sure all of the berries are covered. Then, bake in a preheated 350 degree oven for 30 minutes, or until crispy brown on top.
This is best when served warm from the oven with a big scoop of ice cream!
Oh, it is so delicious!
Even without ice cream!
I love fruit crisps!
They are so easy to make, and usually I have all the ingredients on hand, so when I get fresh berries I can whip one up in a jiffy.
Yum! Delicious!
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