bethzaring
Master Chef
I thought I would post my ever evolving recipe for raspberry crisp. I use wild black raspberries which are just starting to come on..
1 quart raspberries
3T. to 4T. sugar*
1/4 cup butter
1/3 cup whole wheat flour
1/3 cup brown sugar
3/4 cup rolled oats
1/4 cup pecan meal (optional)
Preheat oven to 350*F
Place fruit in a 9 inch square pan or an 8x12 baking dish. Sprinkle sugar over fruit. If serving this with ice cream, use 3T. sugar. If serving with yogurt, use 4 T. sugar.
In a medium bowl, blend butter, flour, brown sugar and oats until it resembles coarse meal. Sprinkle over fruit. Bake at 350*F for 30 minutes or until lightly browned.
1 quart raspberries
3T. to 4T. sugar*
1/4 cup butter
1/3 cup whole wheat flour
1/3 cup brown sugar
3/4 cup rolled oats
1/4 cup pecan meal (optional)
Preheat oven to 350*F
Place fruit in a 9 inch square pan or an 8x12 baking dish. Sprinkle sugar over fruit. If serving this with ice cream, use 3T. sugar. If serving with yogurt, use 4 T. sugar.
In a medium bowl, blend butter, flour, brown sugar and oats until it resembles coarse meal. Sprinkle over fruit. Bake at 350*F for 30 minutes or until lightly browned.
