Raspberry Crisp

Wahoo! A post that doesn't involve me apologizing and promising to post again soon. And it's a good one. Involving dessert!

I love raspberries, anytime I see a dessert on pinterest involving raspberries I pin it. And when I saw this recipe for raspberry crisp, from the Pioneer Woman, not only did I pin it...I made it! And it did not disappoint. It was so good. And so so easy. I ate leftovers for breakfast all week. I mean, as long as there is fruit it's ok to eat for breakfast, right? That's what I thought. Please run out and grab the ingredients for this as soon as possible. There might be a chance that you have the ingredients in your kitchen already, that's how simple it is.

Raspberry Crisp

Source: The Pioneer Woman

Ingredients:
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

Instructions:
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.