A couple of weeks ago my husband took me apple picking where they also happen to have raspberries for the picking. So I picked a ton of them and made a raspberry crisp. I am pretty excited to find a place that has a u-pick raspberry patch! The only thing that drives me insane is that raspberries go bad so quickly. You need to use them up like RIGHT NOW otherwise they start to mold. Boooo.
I’m a sucker for the crisp topping. I could eat it before it’s baked or after. I’m not picky and I love the addition of oats in it! I don’t really need the fruit, but I thoroughly enjoyed the raspberry filling. It reminded me of the raspberry pie that I made after visiting my husband’s mom a few summers ago. Her raspberry pie was the first that I’ve ever had, and it tasted amazing! So amazing that I came home to remake it and share it on the blog.
That pie also was one of my first pretty pie crusts. Pretty pie crusts make me happy. I love when the edges are perfectly crimped and golden brown.
In other news, Lucian is going to be freaking out Friday and Monday when there’s no school. He loves school so much. Every day he’ll ask me if he has school the next day. It’s not like he asks me just before bed either. I’ll literally be stumbling down the stairs at 6:45 in the morning, getting him ready for school and he pops the question. That sort of throws me off too. I’m one of those people that doesn’t function well for the few hour or two of waking up. I make it work.. just not well.
- ¾ cup all-purpose flour
- ½ cup old fashioned oats
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- ¼ tsp. ground cinnamon
- ½ cup butter, room
- 4 cups fresh raspberries, washed
- 4 T. all-purpose flour
- ¾ cup granulated sugar
- ½ tsp. ground cinnamon
- Preheat oven to 350 degrees.
- In a large bowl, add in the flour, oats, both sugars and ground cinnamon. Stir until combined.
- Add in the room temperature butter and cut in with two forks. I normally start with cutting it in with two forks and then work it in the rest of the way with my hands. Hands aren't necessary, it's just quicker for me. Set aside.
- In a separate bowl, add in raspberries, flour, sugar, and cinnamon.Gently stir until the raspberries are coated with the flour and sugar mixture.
- Place the filling into a 8 or 9 inch casserole dish. Spread out.
- Sprinkle the crisp topping evenly on top of the raspberry filling.
- Place into the oven and bake for 30 minutes. The filling will be bubbly and the crisp topping golden brown.
- Let cool. Scoop out into a bowl. Serve with a scoop of vanilla ice cream!
What’s your favorite way to eat raspberries? I like popping them in my mouth straight from the plant or eating them in dessert!