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.
* 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
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.
Wow. Nice pictures. It sounds like you have a star fruit picker on your hands!
Looks sooooo yummy and with fresh raspberries? sign me up!!!
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!
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…
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!