Sunday, November 7, 2010

Raspberry Crisp

I absolutely love fruit much as I love chocolate, fruit desserts are my favorite!
This recipe is almost like a cobbler, but it is not cakey like a cobbler. It is crispy and crunchy instead, which goes fantastic with the sauciness of the raspberry syrup!

Here is what you need:
-2-1/2 cups Raspberries
-1 tbsp Corn Starch
-2/3 cup Sugar
-1 tsp Vanilla
-1/2 cup Flour
-1/8 cup Sugar
-1/8 cup Brown Sugar
-1/4 cup Oats
-1/8 cup Pecans
-dash of Salt
-3 tbsp cold Butter-cut into small pieces

First preheat the oven to 350 degrees.
Then in a small bowl, mix together raspberries, corn starch, sugar and vanilla.

Add a dash of water to make the mixture a syrupy. Set aside.

In your food processor (or you can do this by hand), add the rest of the ingredients.

With the food processor or pastry cutter, mix the ingredients together until it forms coarse crumbs.

Place the raspberry mixture in the bottom of the pie plate.

Then sprinkle on the topping.

Bake for 25-30 minutes until the topping is a crispy brown. Serve with whipping cream!

(I'm having some right now as I type this!)

Recipe Source: The Pioneer Woman

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