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Rasberry Crisp
Ingredients:
4 c. fresh or frozen raspberries
1/3 c. sugar
1/3 c. plus 3 Tbs. flour, divided
3/4 c. quick-cooking oats
1/3 c. brown sugar
1/4 c. cold butter
4 c. fresh or frozen raspberries
1/3 c. sugar
1/3 c. plus 3 Tbs. flour, divided
3/4 c. quick-cooking oats
1/3 c. brown sugar
1/4 c. cold butter
Directions:
In a bowl, gently toss raspberries with sugar and 3 Tbs. flour. Transfer to a greased 9" square baking dish. In a bowl, combine the oats, brown sugar and remaining flour; cut in butter until mixture resembles coarse crumbs. Sprinkle over berries. Bake at 350 for 30 minutes or until golden brown.
Makes 6 Servings
In a bowl, gently toss raspberries with sugar and 3 Tbs. flour. Transfer to a greased 9" square baking dish. In a bowl, combine the oats, brown sugar and remaining flour; cut in butter until mixture resembles coarse crumbs. Sprinkle over berries. Bake at 350 for 30 minutes or until golden brown.
Makes 6 Servings
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