Raspberry Crisp
Prep Time
40 minutes
Number of Servings
Serves 6
Ingredients

Topping 

  • [q:1/2] cup all-purpose flour
  • [q:1/2] cup old-fashioned rolled oats*
  • [q:1/2] cup sliced almonds or walnuts, chopped 
  • [q:1/4] cup packed brown sugar 
  • [q:1/2] tsp salt 
  • [q:1/2] tsp cinnamon
  • [q:1/3] cup unsalted butter, melted 

Filling

  • 4 cups fresh or frozen (defrosted) raspberries 
  • 2 tsp lemon juice 
  • [q:1/2] cup sugar
  • 2 Tbsp cornstarch 
Directions
  1. Preheat oven to 350°. 
  2. To make topping, stir together flour, oats, nuts, sugar, salt, and cinnamon. Add melted butter and stir into flour mixture. Set aside. 
  3. To make filling, gently toss together fresh or defrosted raspberries, lemon juice, sugar, and cornstarch. Transfer raspberries to an 8-inch square baking dish. Evenly crumble topping over fruit.
  4. Bake for 30 minutes, until fruit is bubbling and topping is golden brown. 
Nutrition Info
301 Calories, 4 g Protein, 46 g Carbohydrates, 7 g Fiber, 12 g Total fat (7 g sat), 199 mg Sodium, [nutrition:2] Vitamin C, [nutrition:1] Vitamin A, B1 (thiamine), Magnesium, Phosphorus