Jackie's Old-Fashioned Raspberry Crisp
Description
This old-fashioned raspberry crisp recipe is reminiscent of well-loved Dutch apple pies. Full of a fruity filling and topped with a sugar-crumb topping.
Ingredients
•
4 cups fresh raspberries, divided
•
1/4 cup water, or as needed
•
3/4 cup white sugar
•
2 tablespoons cornstarch
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1 3/4 cups quick-cooking oats
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1 cup all-purpose flour
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1 cup packed brown sugar
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1/2 teaspoon baking soda
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1/2 cup butter, softened
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
2
Crush 1 cup raspberries with a fork in a bowl; transfer to a 1-cup liquid measuring cup. Add enough water to measure 1 cup.
3
Combine white sugar and cornstarch in a saucepan; stir in crushed raspberry mixture and bring to a boil. Cook, stirring occasionally, until thick, about 2 minutes. Reduce heat to a simmer; stir in remaining 3 cups raspberries. Cool.
4
Meanwhile, combine oats, flour, brown sugar, and baking soda in a bowl; cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs.
5
Press ½ crumb mixture into bottom of the prepared baking dish; spread raspberry mixture on top. Sprinkle with remaining ½ crumb mixture.
6
Bake in the preheated oven until top is golden brown, 25 to 30 minutes.