The taste you love, the nutrition you want.
Red Raspberry Crisp
Makes 6 to 8 servings
Serve a summer special any season of the year by using IQF (individual quick frozen) red raspberries from Washington State. Picky growers there harvest only the very best and flash freeze them to preserve their remarkable flavor. With a bag or two on hand in the freezer you can taste summer year ‘round. This easy, easy crisp doesn’t skip on the crunchy topping and is good recipe for junior cooks to try. Top servings with ice cream, whipped cream, sour cream, yogurt or crème fraiche.
2 (12-ounce) bags IQF Washington red raspberries
2 tablespoons sugar
1 tablespoon cornstarch
½ cup each brown sugar, oatmeal (not instant), flour and butter
Preheat oven to 375°. Butter a 2-quart baking dish or pan and pour raspberries into pan in even layer. In small bowl stir together sugar and cornstarch and sprinkle over berries. Toss to mix. In medium mixing bowl with pastry blender, fork or two knives, mix together sugar, oatmeal and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over raspberries. Bake until topping is nicely browned, about 40 to 45 minutes.
Nutrition Information per serving: calories 232, fat 11.8g, saturated fat 7.26 g, % calories from fat 45%, protein 2.45g, carbohydrates 30g, cholesterol 30mg, sodium 84mg, fiber 1.83g.
