Raspberry Crisp
My favorite thing about fruit crisps is their simplicity and heavenly crumbly, melty texture. This can be made with any kind of berries or mixed berries, fresh or frozen. Optionally top with creamy yogurt, whipped cream or serve with vanilla ice cream.
Raspberry Crisp
My favorite thing about fruit crisps is their simplicity and heavenly crumbly, melty texture. This can be made with any kind of berries or mixed berries, fresh or frozen. Optionally top with creamy yogurt, whipped cream or serve with vanilla ice cream.
Cooking Instructions
- 1
Mix the flour, nuts, salt, brown sugar and cinnamon for the topping in a bowl.
- 2
Cut butter into pea-sized pieces and add to the flour mixture.
- 3
Crumble the butter into the flour mixture using your fingers, until it's sandy in consistency and there are small balls of butter-flour-sugar formed.
- 4
My crisp topping turns out like this! Refrigerate until ready to bake.
- 5
Preheat oven to 190°C/375°F. In a separate bowl, toss the raspberries with 4 tsp sugar, 1 1/2 Tbsp flour, and 1/2 tsp vanilla so they are evenly coated
- 6
Lay the raspberries across the bottom of pie dish and top with the topping.
- 7
Bake for 30-40 minutes or the berries are bubbling and the topping has turned golden brown. During baking, check the topping periodically to make sure it's not browning too early. If it is, lightly lay over a piece of aluminum foil to prevent it from burning.
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