Fresh Raspberry Crisp

Tis the season for fresh raspberries! The markets in our area are selling  beautiful, full-flavored berries at great summertime prices. The time is perfect for eating them to your hearts content, which includes beautiful raspberry desserts like this crisp.

In this crisp, there is a layer of cooked and fresh raspberries sandwiched between rich, buttery, brown sugar and oatmeal layers of crumb mixture. Goodness, it is yummy served warm with a scoop of French Vanilla ice cream. This dessert would work great for a 4th of July celebration, with or without the ice cream, depending on where you are celebrating, of coarse. This is a real family treat. Blessings...

Recipe:

4 cups fresh raspberries, divided
3/4 cup sugar
2 tbsps. cornstarch
1-3/4 cups quick-cooking oatmeal
1 cup unbleached all-purpose flour
1 cup packed brown sugar
1/2 tsp. baking soda
1/2 cup cold butter

1. Crush 1 cup of the raspberries; add enough water to measure 1 cup.
2. In a saucepan, combine sugar and cornstarch; stir in raspberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat and cool while you wash the remaining 3 cups of berries needed. Add the berries to the raspberry sauce.
3. In a large bowl, combine oats, flour, brown sugar and baking soda. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Set aside 2 cups of the crumb mixture for topping.
4. Press remaining crumb mixture into a greased 9-inch square baking dish. Spoon cooled berry mixture on top and gently spread to cover; sprinkle with the remaining crumbs. Bake in a 350 degree oven for 25-30 minutes or until top is lightly browned. Serve warm with ice cream or whipped cream.

Yield: 8 servings
This lovely recipe comes from Taste of Home 2001 Annual Recipes cookbook.