Tart, sweet, crispy, crunchy...and fabulous!

Preheat oven to 350 degrees. In a medium bowl, combine (rinsed) raspberries, corn starch, 2/3 cups sugar, and vanilla. Stir and set aside. In a separate bowl (or food processor) combine flour, 1/4 cup sugar, brown sugar, oats, pecans, dash of salt, and butter pieces. Cut together with a pastry cutter (or pulse in food processor) until mixture resembles coarse crumbs. Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake for 25 to 30 minutes, or until topping is golden brown. Allow to sit for ten minutes before serving. Scoop out with a spoon and top with sweetened whipped cream or vanilla ice cream.

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This is the time of year when the recipes I make are often determined by the abundance of ingredients in my kitchen or fridge, and how quickly I need to get rid of them. For various reasons, I returned from my trip to New York to find pints and pints of raspberries languishing in my fridge. I’d already made Raspberry Cream Pie before I left last week, and I’m going to use most of the rests of the berries to make raspberry jam tomorrow. But last night I decided to whip up a quick baked fruit crisp—one of my favorite ways to use up any fruit that needs immediate attention.

Substitute any fruit you have on hand: peaches, blackberries, cherries, apples. Just follow the same general recipe and you too can be in heaven, just as I was last night.

You can serve this warm with vanilla ice cream, but I really love to instead plop a big dollop of freshly whipped cream on top.

You’ll see why shortly.

Oh, will you see why shortly.

Throw some rinsed raspberries into a bowl and sprinkle on a heaping tablespoon of cornstarch.





For berries, I really like adding a little cornstarch to give them some body; otherwise, they can often get watery and cause the dessert to be on the soggy side.





Pour in plenty of sugar. I added about 2/3 cup, but I have a real sweet tooth and a very low tolerance for tart things. So if you aren’t a freak like me, you can pull it back to 1/2 cup.

I blame aspartame for my skewed senses.

But that’s another story for another time.





Next, add a little vanilla, then stir the berries gently and set aside.





In a separate bowl, mix some flour, sugar, brown sugar, oats, and a dash of salt.





Cut some cold butter into pieces, then throw it over the top.

(Note: while I recommend mixing these ingredients by hand using a pastry cutter, I was chasing daylight and decided to throw it into a food processor and pulse it up really quickly.)

(Don’t be like me.)





I also threw in a big handful of pecans, but you can leave them out if it’s not your thing or if you’re my sister and swell up like a tick if you even so much as look at a tree nut. If you’re not using a food processor, you’ll chop the nuts before you throw them in.





Cut the mixture together until it’s all combined. Really, using the food processor is fine—but let me point something out to you. If you cut the mixture by hand, the oats will remain whole and keep their nice texture. As you can see, doing it in the food processor results in a much more homogenized mixture. Now, you could omit the oats for the initial pulsing (nice food processor terminology for you) then stir them in afterward…but then you’re sort of defeating the purpose of doing it quickly in the food processor.

Again: Don’t listen to me.





Pour the berry mixture into a smallish baking dish. I used a pie pan because I’m a rebel that way.





Remember when I said I was chasing daylight? Oh no! The earth is getting dark!

This is the plight of a foodblogger.





Quickly! Sprinkle on the crumb mixture…





And pop it in the oven. Bake it for 25 to 30 minutes, or until the raspberries are bubbling and the topping is light golden brown.





Hello, my beautiful lover.

Hello, hello, hello.





Golden, crispy topping…warm, bubbly berries.





Spoon a heaping helping onto a plate…





I guess this is big enough for me. At least for my first helping.

I repeat: Don’t be like me.





I love life.





I love life, for it had warm fruit desserts in it. And it has freshly whipped cream in it, too.





Freshly whipped cream that, I might add, seeps into the cracks and crevices of the warm fruit dessert.





It’s enough to make a person want to keep on going.





This is delicious, guys. Tart, sweet, warm, creamy, fruity, crisp, and miraculous.

Try it sometime soon.

Love,

P-Dub





Here’s the scrumptious printable: