raspberry, oats, butter, sugar
Preheat oven to 350 degrees.
In a large bowl, add in the flour, oats, both sugars and ground cinnamon. Stir until combined.
Add in the room temperature butter and cut in with two forks. I normally start with cutting it in with two forks and then work it in the rest of the way with my hands. Hands aren't necessary, it's just quicker for me. Set aside.
In a separate bowl, add in raspberries, flour, sugar, and cinnamon.Gently stir until the raspberries are coated with the flour and sugar mixture.
Place the filling into a 8 or 9 inch casserole dish. Spread out.
Sprinkle the crisp topping evenly on top of the raspberry filling.
Place into the oven and bake for 30 minutes. The filling will be bubbly and the crisp topping golden brown.
Let cool. Scoop out into a bowl. Serve with a scoop of vanilla ice cream!
Raspberry Crisp - Grab a bowl and scoop some raspberry crisp in it and top it with some ice cream! The crisp topping is loaded with brown sugar and oatmeal. This is the perfect end of summer dessert!
Thursday, October 20, 2016 - 2:18pm