Jackie's Old-Fashioned Raspberry Crisp

From my mother's collection of favorite recipes comes a delicious raspberry crisp, akin to the Dutch apple pie baking style. Serve with whipped cream.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 441 Calories

Ingredients

• ½ cup butter, softened
• 1 cup packed brown sugar
• 1 cup all-purpose flour
• ¾ cup white sugar
• ½ teaspoon baking soda
• 2 tablespoons cornstarch
• ¼ cup water, or as needed
• 1 ¾ cups quick-cooking oats
• 4 cups fresh raspberries, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.

Step 2

Crush 1 cup raspberries with a fork. Place crushed berries in a 1-cup liquid measuring cup and add enough water to bring back to 1 full cup.

Step 3

Combine sugar and cornstarch in a saucepan. Stir in raspberry-water mixture and bring to a boil. Cook, stirring occasionally, until thick, about 2 minutes. Reduce heat to a simmer. Stir in remaining 3 cups raspberries; remove from heat and allow to cool.

Step 4

Meanwhile, combine oats, flour, brown sugar, and baking soda in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.

Step 5

Press 1/2 of the crumb mixture into the bottom of the prepared baking dish. Spread the raspberry mixture on top and sprinkle with the remaining crumb mixture.

Step 6

Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.