Raspberry Crisp

15 Sep

Can I just tell you how much I love raspberries? It seems like this summer I have fallen for raspberries and I can’t get enough of them. We’re nearing the end of their season up here in Chicago, but I don’t want them to go. I know apples will be coming up soon and I love cooking with pumpkins and all the other fall root-type vegetables, but, man – there’s nothing like fresh berries in the summer. Don’t you agree? I thought so. *nods head knowingly*

I made this a couple weeks ago – I wanted to make something easy and seasonal and not too heavy. This came out as good as I expected it to and was a sure-fire hit! For me, the secret is in the berries being complemented so well by the brown sugar and whole oats. YUM. Also, the fact that it just tasted freakin good.

So, here’s what I did – start with those delicious berries from heaven. You can use any berry or other fruit you like, really. Or mix n match! Rinse them off and add in a bowl with a teaspoon or so of corn starch. Then add some sugar. If you like it sweeter, then add up to 1/2 to a whole cup of sugar. If you like it not so sweet and more on the tart side, then keep it around a 1/2 cup. Then add some vanilla. Give it all a good stir and set it aside. If you can, let it sit and marinade (the correct term here is macerate) in itself for as long as possible, up to a whole day. If not, it’ll still be fine – whatevs.

Grazing in The City - Chicago - Raspberry Crisp Ingredients

Dry Ingredients - Leave the Oats Out!

So while your fruit is macerating, combine together some flour, oats, sugar and brown sugar and a little salt. Top that off with some chopped pecans and super-cold butter. Now – you can mix this all up by hand, or you can use a food processor, like me. If you use a food processor, don’t add the oats, or (as I found out) it’ll just chop them up into the same consistency as everything else. I like the texture of the whole oats to come through in the finished product. So, learn from my mistake and pulse everything up and add the oats last. Yummers. And several pulses will be fine – you want it to be crumbly with the cold butter.

Grazing in The City - Chicago - Delicious Raspberries

Delicious Raspberries

Next, turn your sugary, corn-starched berries out into a smallish, shallow casserole. Make sure the dish is small enough so they cover the whole bottom.

Grazing in The City - Chicago - Raspberry Crisp

Then, add the combined flour/sugar/buttery oats mixture. Spread evenly over the top. Bake it at 350 for about 25-30 minutes. You’ll see the crust browns on top and the fruit will be bubbling on the sides.

Grazing in The City - Chicago - Raspberry Crisp

Delicious Raspberry Goodness

Grazing in The City - Chicago - Raspberry Crisp

Almost Gone!

Don’t forget (and I’m sure you won’t) it’s also great with vanilla (or ‘banilla’ as the little ones call it) ice cream – or even whipped cream. oh my god!!

Grazing in The City - Chicago - Raspberry Crisp

Even Better with Banilla Ice Cream!

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