Raspberry Crisp Recipe

Raspberry Crisp Recipe

serves nine to sixteen, depending on how you cut it

Ingredients:

• 12 ounces of raspberries, frozen
• 1/2 cup butter
• 1/2 teaspoon vanilla extract
• 1/2 cup packed brown sugar
• 1/2 cup Steel cut oats
• 1 cup Whole Wheat flour

• optional: stevia to sweeten tart raspberries

Preparation Instructions:

Before you start, you will need to thaw your raspberries before making the crisp, so be sure to allow the time to do so.

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. Spread the raspberries evenly over an 8-inch square glass or Pyrex baking dish. Optional: If raspberries are too tart for you, add some granulated stevia or sugar to taste.

3. In separate mixing bowl, melt the butter, then mix in the vanilla extract.

4. Mix in the brown sugar, until smooth, creaming it.

5. Mix in the Steel cut oats.

6. Slowly mix in the flour (all-purpose flour, ok too), a little at a time. The mixture will start to get crumbly, and that is okay, just keep mixing in the flour as best you can.

7. Once it is well blended, crumble the mixture over the raspberries in the pan. You want the topping to fall fairly evenly over the berries, but gaps here and there are perfectly fine.

8. Once the oven is preheated, bake for at least 35 minutes or until the topping is crispy and slightly browned, and the berries are bubbling all the way to the center.

9. Serve. May be enjoyed with vanilla ice cream, even better yet yogurt.