Raspberries are a favorite fruit in our house! Rarely do we have them in the house long enough to make something delicious out of them. I got the chance while we were on a family vacation in the North Woods of Wisconsin, recently. We were biking along a path when we came to a patch of raspberries -the kids were knee deep in thorny bushes to get the most they could. We biked back with this delicate bowl (we had come prepared as we were looking for blueberries which we had found last year!) and were eager to use them! The girls didn’t dare touch them until we were able to make something with their hard earned berries.
We adjusted it this time to make it gluten free. It didn’t taste a bit different then when made with all purpose flour- might have even been better- and a dessert that our gluten free Mom could also enjoy! Depending on how sweet your raspberries are – you can adjust the sugar in this. I actually cut the sugar in the raspberries in half from the original recipe – so if your berries aren’t as sweet you can use up to 2/3 cup sugar. You can taste the berries after you mix them to see if they need more sugar. If you don’t have time (or patience) to let the crisp sit – eat it warm and a bit gooey – it still tastes delightful and a dollop of whipped cream makes it a bit of summertime perfection! Enjoy this plate-licking dessert as much as we did!
This is not a staged photo! In fact- my sister will be furious when she see’s I’ve captured her licking her plate! What would Emily Post say?!
- Adapted from Ree Drummond, Pioneer Woman
- 2 1/2 cups raspberries (since we only had a cup of raspberries we also added blueberries to make 2 1/2 cups)
- 1 tbsp. cornstarch
- 1/3 + 1/4 cup sugar (separated)
- 1/4 cup brown sugar
- 1 tsp. vanilla extract
- 1 cup all purpose flour (we used 1 cup rice flour for my mom who's gluten free- not a bit of difference and even the kids licked their plates)
- 1/3 cup oats (also used glueten free)
- 1/3 cup (or 3/4 stick) butter, cut into small pieces for the flour mixture
- dash of salt (optional)
- Preheat oven to 350. We put the crisp in as we sat down for dinner. It takes about 25-30 minutes (it was a full Smith family gathering otherwise dinner would have lasted about 15 minutes!) but it was ready when we finished our main course. I've also made it in advance and heated it up with some ice cream. If you can wait until dinner to throw it in - it's just yummy right out of the oven.
- In a small bowl, combine raspberries (and blueberries if using) with corn starch, 1/3 cup sugar, and vanilla. Stir gently and set aside. Depending on your raspberries, it's possible they will get a bit mushy here - but don't worry - they still taste great!
- In a separate bowl combine flour, 1/4 sugar and brown sugar, oats, and butter pieces. You can add a dash of salt here - but it's not necessary. Pulse in a food processor or use your hands to make a crumble of the mixture. It should be well mixed. If your butter is not working with you - a pastry cutter can also help.
- Add berry mixture to a small baking dish or pie pan. Sprinkle the crumb mixture over the berries and bake for 25-30 minutes until the top is lightly browned. If you can allow it to sit for 10 minutes, it'll thicken a bit. If you can't wait - serve it up with a scoop of ice cream or whipped cream. Enjoy and don't expect there to be seconds!!