engagement raspberry crisp.

 

I am calling it “engagement berry crisp” solely because Christian and I made this together 2 days after we got engaged, and I’m still beaming and want to talk about it! So there.

While this crisp has almost nothing to do with our engagement, it is simple and delicious and easy to love. It’s also a nice way to showcase raspberries, which are in abudance and at the height of their deliciousness right now. I use less sugar in my crisps because I think the berries should really shine; I like them to stand out more than the sugar, and they bring enough sweetness all on their lonesome.

What’s your favorite summer dessert? Do you prefer crisps or pies? I love both, but the former are so easy to whip up that I can’t help but love them.

lv, molly

P.S. Christian put the butter with its wrapper on in the microwave, and it exploded. He has something to learn about baking, but I think I can teach him! (I also conveniently got the ring in the picture of Christian with his exploded butter. Ha. I’m creepy.)

P.P.S. He replaced my tire this morning after it had a nail in it. Looks like I have something to learn about car maintenance. (I didn’t even know where the spare tire was…)

Engagement Raspberry Crisp

3 C raspberries
1 Tbl (Heaping) cornstarch
1/3 C sugar
1 tsp vanilla or almond extract (I love the latter!)
1 C white whole wheat flour
1/4 C sugar
1/4 C brown Sugar
1/3 cup oats
1/4 cup pecans or walnuts, chopped
Pinch of salt
3/4 sticks butter, cut into small pieces

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.

We had a little extra topping and decided to make 2 mini crisps in ramekins with some strawberries that were on their last leg. Delicious!!

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