YUM. I didn't take a picture of the final crisp. We were off and running to a BMW Club picnic event thingy. There were only a few bites left, unfortunately it was hot out and this was still warm from the oven so I don't think people wanted something hot. But it was really good.
I followed Pioneer Woman's Raspberry Crisp recipe but I didn't have any cornstarch so I used 4 teaspoons of tapioca instead. I also should've started the oven at 400 degrees but I didn't. With the temp low, it took FOREVER to get the topping crisp, so I turned up the oven about half way through.
- 2-½ cups Raspberries
- 1 Tablespoon (Heaping) Corn Starch
- ⅔ cups Sugar
- 1 teaspoon Vanilla Extract
- 1 cup All-purpose Flour
- ¼ cups Sugar
- ¼ cups Brown Sugar
- ⅓ cups Oats
- ¼ cups Pecans, Chopped
- Dash Of Salt
- ¾ sticks Butter, Cut Into Small Pieces
- Whipped Cream Or Vanilla Ice Cream, For Serving
Preparation InstructionsPreheat oven to 350 degrees.
In a medium bowl, combine (rinsed) raspberries, corn starch, 2/3 cups 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 ten minutes before serving. Scoop out with a spoon and top with sweetened whipped cream or vanilla ice cream.