Fresh Raspberry Crisp
Yield
8 servingsPrep
20 minCook
30 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
raspberries
|
*
|
| ⅓ | cup |
sugar
|
|
| ¼ | cup |
margarine
softened |
|
| ⅓ | cup |
all-purpose flour
|
|
| ⅓ | cup |
brown sugar
|
*
|
| ¾ | cup |
rolled oats
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
raspberries
|
*
|
| 79 | ml |
sugar
|
|
| 59 | ml |
margarine
softened |
|
| 79 | ml |
all-purpose flour
|
|
| 79 | ml |
brown sugar
|
*
|
| 177 | ml |
rolled oats
|
|
Directions
Preheat oven to 350℉ (180℃).
Place fruit in the bottom of a 9-inch square baking pan and sprinkle sugar over fruit.
In a medium bowl blend together the margarine, flour, brown sugar and oats, until it resembles a coarse meal.
Sprinkle over the fruit.
Bake for 30 minutes or until lightly browned.
Serve hot.
VARIATION: May use other berries or fruit of your choice.
