Raspberry Crisp

This summer, we have gone to lots of local Oregon farms to pick our own fruit. The best trip was to the raspberry farm, when we came home with 9 pounds.  I wanted to make a raspberry crisp but couldn’t find a recipe anywhere, so I improvised and made my own! It was so good that I made not one, not two, but THREE!  This recipe is low sugar, tart, but oh-so-good.

 

First, you pick.

 

Toosh is officially my picking partner and could stay all day picking the fruit. She never wants to leave when we decide we are done.

Toosh is officially my picking partner.  She never wants to leave.

Cruzzie is more of an observer....but he found the raspberries so good (I had never seen him eat one before) that he kept eating them!

Cruzzie is more of an observer….and an eater.

This farm was great -- self serve, u-pick, where you weigh them your self and pay in an envelope. Totally Mom-and-Pop-Old-School, which I love.

This farm was great — self serve, u-pick, weigh them yourself, and pay in an envelope. Totally Mom-and-Pop-Old-School, which I love.

 

Ingredients:

 

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* Enough raspberries to place in a baking dish (about 3 cups or so)

* 1/2 cup of hazelnuts, chopped up (I can’t get enough fresh Oregon hazelnuts)

* 3 tablespoons of butter (cold)

* 1 tablespoon of cornstarch (or more)

* 1/2 cup sugar

* 1/2 cup of flour

* 1/4 cup brown sugar

* 1/3 cup of oats

 

Directions:

 

Coat the raspberries with cornstarch and mix it all around. Sprinkle some sugar on the raspberries too.

Coat the raspberries with cornstarch and mix it all around. Sprinkle some sugar on the raspberries too.

In this one (my third crisp), I ran out of raspberries so added a splash of blueberries.

In this one (my third crisp), I ran out of raspberries so added a splash of blueberries.

Chop the hazelnuts to form a flour.

Chop the hazelnuts to form a flour.

In a mixing bowl, mix together the sugars, flours, and butter. I used my hands to mix it all together.

In a mixing bowl, mix together the sugars, flours, and butter.

Since I like the crisp part (who doesn't???), I made sure to cover the entire pie.

Since I like the crisp part (who doesn’t???), I made sure to cover the entire pie.

Bake for 30-40 minutes in an oven set to 350 degrees.

Bake for 30-40 minutes in an oven set to 350 degrees.

 

I promise that you will love this crisp. So good, so delicious. I am sad that the raspberries are done, but will now make blueberry crisps with this new self recipe. I hope you have a great weekend! Happy baking.

 

 

Anika Yael Natori, aka, The Josie Girl

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6 Comments

  1. Wow. Nice pictures. It sounds like you have a star fruit picker on your hands!

  2. Wow I haven’t used a mortar and pestle since I was fifteen. Good times in the Dominican republic! I definitely have to try this recipe though! Your recipes are always so delicious and nutritious!

  3. Did you say “serve with whipped cream”? I can confirm the superb taste of the treat! The rest of rasberries were spread on cookie sheets and frozen. Now they are packed in plastic bags (as are the blueberries picked the next day) and stored for future reference. Ah, the tranquility of rural life…

  4. Yum! Blueberry rhubarb crisp was a big hit this summer too. Rhubarb requires a bit more sugar but I love the sweet/tart mix. Fresh Oregon berries are the greatest!

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