Black-raspberry crisp - country cooking
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cornstarch |
| 1 | tablespoon | Granulated sugar |
| 2 | tablespoons | Lemon juice |
| ¼ | cup | Water |
| 4 | cups | Fresh black raspberries or blackberries |
| 2 | cups | Old-fashioned rolled oats |
| 1 | cup | Unsifted all-purpose flour |
| 1 | cup | Firmly packed light-brown sugar |
| ½ | cup | Finely chopped walnuts |
| ⅓ | cup | Butter, melted |
| 1 | teaspoon | Ground cinnamon |
Directions
1. In heavy 2-quart saucepan, combine cornstarch, granulated sugar, lemon juice, and water until cornstarch is well distributed. Stir in black raspberries. (If desired, set aside ½ C berries to arrange as a garnish between rings of oat mixture after baking, as pictured.) Cook over medium-high heat, stirring constantly, until berry mixture thickens and boils; set aside.
2. Heat oven to 375F. In small bowl, mix oats, flour, brown sugar, walnuts, melted butter, and cinnamon. Layer half of oat mixture on the bottom of wel1-greased 1½-quart shallow baking dish. Bake 10 minutes.
3. Remove baking dish from oven. Top oat mixture with berry mixture and then sprinkle remaining oat mixture in a ring around edge and in center.
4. Bake 20 to 25 minutes longer or until oat layer is golden brown and berry filling bubbles. Garnish with reserved berries, if desired.
Serve warm.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary