We love to make this with our fresh raspberries from our rows of raspberries in our yard. We also freeze the raspberries we have (without sugar), so you can use them from frozen too. My kids even like this & it's even good the next day.
Ingredients
4 c. fresh raspberries,divided
3/4 c. sugar
2 T. cornstarch
1 3/4 c. quick oats
1 c. flour
1 c. packed brown sugar
1/2 t. baking soda
1/2 c. cold butter
Crush 1 c. of raspberries. Add enough water to measure 1 c. In a saucepan, combine sugar & cornstarch. Stir in raspberry mixture. Bring to a boil. Cook & stir for 2 minutes or until thickened. Remove from the heat & stir in remaining raspberries. Cool. In a bowl, combine oats, flour, brown sugar & baking soda. Cut in butter until mixture resembles coarse crumbs. Press half of the crumbs into a greased 9x9 pan. Spread with cooled berry mixture. Sprinkle with remaining crumbs. Bake at 350 degrees for 25-30 minutes or until top is lightly browned. Serve warm with ice cream or whipped cream. Yield: 8 servings
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