bethzaring
Master Chef
I just pulled another crisp out of the oven and thought I would share the recipe I have been developing
Preheat oven to 350 degrees F
1 quart (4 cups) of fresh raspberries, I use a generous portion
3 to 4 T. white sugar*
1/4 C. butter
1/3 C. ww flour
1/4 C. brown sugar
3/4 C. oats
optional:
1/4 C. pecan meal
1/4 C. ground flax seed
The recipe calls for a 9 inch square baking dish,but the one I use looks like a 10 inch.
Lightly grease dish, place fruit in baking dish, sprinkle on white sugar.
*If I am going to eat this plain, I use 3 T. sugar, but if I am going to drown it in my tart yogurt, it needs the 4 T. sugar.
Cut butter into flour, brown sugar and oats. Add optionals if desired. Sprinkle topping on fruit.
bake at 350 for 30 minutes until top is lightly browned. Serve hot or cold.
Preheat oven to 350 degrees F
1 quart (4 cups) of fresh raspberries, I use a generous portion
3 to 4 T. white sugar*
1/4 C. butter
1/3 C. ww flour
1/4 C. brown sugar
3/4 C. oats
optional:
1/4 C. pecan meal
1/4 C. ground flax seed
The recipe calls for a 9 inch square baking dish,but the one I use looks like a 10 inch.
Lightly grease dish, place fruit in baking dish, sprinkle on white sugar.
*If I am going to eat this plain, I use 3 T. sugar, but if I am going to drown it in my tart yogurt, it needs the 4 T. sugar.
Cut butter into flour, brown sugar and oats. Add optionals if desired. Sprinkle topping on fruit.
bake at 350 for 30 minutes until top is lightly browned. Serve hot or cold.