A view from my side.
The great weather we’ve been having lately have started me thinking about all the fresh fruits that will be available. I love fruit, though I do not eat enough of it. Last year I saw fresh raspberries in the store and bought some. Realizing they would go bad before I ate them all, I decided to make a Raspberry Crisp. I don’t remember the exact recipe I used, but this one is close enough:
4 cups raspberries (fresh)
3 tbsps all-purpose flour
1/3 cup all-purpose flour
1/3 cup sugar
3/4 cup rolled oats (quick-cooking)
1/3 cup brown sugar (firmly packed)
1/4 cup butter (cold, cold margarine)
|Preheat oven to 350°; grease a 9-inch round baking dish.|
|In a bowl, toss the raspberries, 3 tablespoons flour, and sugar together; spoon mixture into prepared baking pan.|
|In a large bowl, combine the oats, brown sugar, and 1/3 cup flour; cut in the butter, using a pastry blender, until the mixture is crumbly.|
|Sprinkle crumb mixture over fruit.|
|Bake for 25-30 minutes or until top is golden brown.
So, when the raspberries are fresh in your local market, grab a bunch and enjoy!