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Black Raspberry Crisp Recipe

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This recipe for Black Raspberry Crisp is from Steve & Sandy Tope's 50th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups black raspberries (or red raspberries)
1 tablespoon (heaping) corn starch
2/3 cup sugar
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 cup sugar
1/4 cup brown sugar
1/3 cup quick oats
1/4 cup chopped pecans
dash of salt
3/4 stick of butter, cut into small pieces
whipped cream or vanilla ice cream for serving

Directions:
Directions:
Preheat oven to 350º.
In a medium bowl, combine (rinsed) raspberries, corn starch, 2/3 cup sugar, and vanilla. Stir and set aside. In a separate bowl (or food processor) combine flour, 1/4 cup sugar, brown sugar, oats, pecans, dash of salt, and butter pieces. Cut together with a pastry cutter (or pulse in food processor) until mixture resembles coarse crumbs. Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake for 25 to 30 minutes, or until topping is golden brown. Allow to sit for 10 minutes before serving. Serves 8. Scoop out with a spoon and top with sweetened whipped cream or vanilla ice cream.

 

 

 

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