Raspberry Krisp
I created this lovely recipe in the early 1990's when we had a bumper crop of raspberries. It is wonderful served warm with vanilla or cinnamon ice-cream. This recipe uses a square pan, but is fun to do in individual ramekins as well.
Ingredients
- 1 1/2 cups raspberries divided
- 1/2 cup water
- 3/4 cup sugar
- 1 tsp lemon juice
- 1 tsp vanilla
- 1/4 cup corn starch
- 1/4 cup cold water
Crumb Topping (mix until crumbly):
- 1/2 cup cold butter
- 1/2 cup flour
- 1/2 cup oats
- 3/4 cup brown sugar
- dash cloves
- dash cinnamon
- dash nutmeg
Instructions
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Preheat oven to 350°
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Bring 1/2 of the raspberries, water, sugar and lemon juice to a boil over medium heat.
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Dissolve cornstarch in cold water. Stir into raspberry mixture until it boils and thickens.
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Stir in vanilla, and add in remaining raspberries.
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Pour into an 8x8" square pan (or into individual ramekins) and top with crumb mixture.
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Bake for 40 minutes (less for ramekins). Serve warm.