Description
Golden oat clusters brown to perfection while ruby raspberries bubble beneath, releasing tart juices that mingle with sugar and cinnamon. Serve warm for a cozy contrast between crisp topping and juicy filling.
Ingredients
- 1 cup rolled oats
- 1 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter melted
- 4 cups fresh raspberries
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl combine rolled oats all purpose flour brown sugar salt and ground cinnamon.
- Stir melted butter into oat mixture until crumbly and set aside.
- In another bowl toss fresh raspberries with granulated sugar cornstarch and lemon juice until evenly coated.
- Transfer raspberry mixture to a greased baking dish and sprinkle oat topping evenly over berries.
- Bake for 30 to 35 minutes or until topping is golden brown and filling is bubbling.
- Let the crisp rest for 10 minutes before serving warm.
Notes
- Best served warm with a scoop of vanilla ice cream or whipped cream
- Frozen raspberries can be used in place of fresh if needed
- Adjust sugar in filling based on raspberry sweetness
- Store leftovers covered in the refrigerator for up to two days