Ruby Red Raspberry Crisp

Ruby Red Raspberry Crisp 1_small

This is a perfect dessert for fourth of July and could not be simpler. (Yay for simple! Yay for make-ahead!) Get yourself a delicious container of fresh raspberries and a grapefruit or lemon and you’re good to go.

Raspberries are exceptionally sweet, especially in their peak season so I love to add a little acid to counter their sweetness. Lemon always works, but I had part of a gorgeous ruby red grapefruit in my refrigerator and decided to try that instead.

It was a very good decision.

No matter what kind of acid you add though, this is superb. And the color is so darn vibrant it will knock the socks off of your 4th of July guests!

Ruby Red Raspberry Crisp

Ruby Red Raspberry Crisp

Ingredients

4 cups fresh raspberries

1 teaspoon vanilla

1 tablespoon fresh-squeezed grapefruit juice*

1 cup sugar

2 tablespoons cornstarch

1-3/4 cups quick cooking oats

1 cup all-purpose flour

1 cup packed brown sugar

1/2 teaspoon baking soda

1/2 cup cold butter, chopped in small pieces

Vanilla bean ice cream

*If you don't have a grapefruit on hand, lemon juice works too!

Instructions

Directions

Combine raspberries, grapefruit juice, vanilla, sugar and corn starch ina large bowl.

In another bowl, combine oats, flour, brown sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Press half of the crumbs into a greased 9-in. square baking dish (I used a 10-inch pie plate in this picture because it was so pretty.) Spread with berry mixture. Sprinkle with remaining crumbs.

Bake at 350° for 25-30 minutes or until top is lightly browned. Serve warm with ice cream. Yield: 8 servings.

http://sugarmamacooks.com/ruby-red-raspberry-crisp/

Related Posts Plugin for WordPress, Blogger...

Speak Your Mind

*