Well, it's getting to be the end of August and the raspberries are still coming in although our inventory on the farm is not nearly as overwhelming as it was last week! We are harvesting two varieties of red raspberries right now, both incredibly sweet and suited to grow well in western washington. They are known as tulameen (our smaller berry) and cascade delight (considerably larger berries, although I find them to not be as sweet). I finally made my first raspberry crisp of the year last night with a friend. This recipe was a hit! Definitely definitely top it with vanilla ice cream, it just doesn't get much better.
2-1/2 cups Raspberries
1 Tablespoon (Heaping) Cornstarch
2/3 cups Sugar
1 teaspoon Vanilla Extract
1 cup All-purpose Flour
1/4 cup Sugar
1/4 cup Brown Sugar
1/3 cup Oats
1/4 cup Pecans, Chopped
Dash Of Salt
3/4 sticks Butter, Cut Into Small Pieces
Whipped Cream Or Vanilla Ice Cream, For Serving
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.