Yeah for sunshine, warmth and raspberries!
While fresh (and local) raspberries are still a few months away, I just couldn’t wait…it was warm, the sun was shining and we needed a sweet treat. What to do? Pull out some frozen raspberries and get mixing!
Simple. Delicious. Easy and versatile.
No raspberries? No problem! Just substitute fresh or frozen blueberries, peaches or apples and dessert is served in just 30 minutes!
Ripe Red Raspberry Crisp
A few cupfuls of fresh or frozen raspberries – enough to cover the bottom (and then some) of a pie plate or 9″ X 13″ baking pan.
1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon cinnamon
1 egg, beaten
1 stick butter (1/2 cup), melted
Preheat oven to 350 degrees F.
Grease the bottom of whichever dish you choose to use. Pour raspberries to cover bottom…and then some…
Blend dry ingredients. Add egg and melted butter. Mix until dry ingredients are moistened.
Pat mixture over raspberries.
Bake 35-45 minutes. Or until browned on top.
Serve warm with vanilla ice cream, freshly whipped cream or simply on its’ own…
Enjoy and have a great weekend!