Ingredients
- 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
Recipe Description
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.
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