This easy raspberry crisp makes the perfect last-minute dessert. We strongly recommend digging out that pint of vanilla ice cream from the freezer and scooping a bit on top of each serving.
Ingredients
4 cups fresh or frozen raspberries
1/3 cup sugar
1/3 cup plus 3 tablespoons all-purpose flour, divided
3/4 cup quick-cooking oats
1/3 cup packed brown sugar
1/4 cup cold butter, cubed
Instructions
1Mix the raspberry base
2Preheat the oven to 350°F. In a large bowl, gently toss the raspberries with the sugar and 3 tablespoons all-purpose flour. Pour the mixture into a greased 9-inch square baking dish.
3Create the topping
4In another large bowl, whisk together the oats, brown sugar and remaining all-purpose flour. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the berries.
5Bake the crisp
6Bake the raspberry crisp until it’s golden brown, about 30 minutes.
