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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

  1. Preheat oven to 350°

  2. Bring 1/2 of the raspberries, water, sugar and lemon juice to a boil over medium heat.

  3. Dissolve cornstarch in cold water. Stir into raspberry mixture until it boils and thickens.

  4. Stir in vanilla, and add in remaining raspberries.

  5. Pour into an 8x8" square pan (or into individual ramekins) and top with crumb mixture.

  6. Bake for 40 minutes (less for ramekins). Serve warm.