Yield: 6 servings
Measure | Ingredient |
---|---|
1½ \N | Pts raspberries |
2 teaspoons | Cornstarch |
¾ cup | Flour |
⅓ cup | Brown sugar |
4 tablespoons | Chilled butter |
1 ounce | Finely chopped semisweet chocolate. |
Gently toss raspberries with cornstarch and place in 8-inch baking dish. In a bowl, combine flour and brown sugar, cut in butter until mixture resembles coarse meal. Mix in chocolate. Cover raspberries with chocolate-crumb mixture. Bake in preheated 450 deg F oven for 20 minutes, until top is browned and berries are bubbling. Source: Fifty Ways to Cook Most Everything (Andrew Schloss) Posted from the Echo's Library 07/03/94 by Frank Skelly Submitted By MARK DRAKE On 08-02-95