I'm typing this on my porch in the wonderful humidity-free warmth of a cooler summer day that is beginning to transition into autumn, and I love every minute of it! I'm so excited that it's September, which means October is right around the corner! Part of me still feels like I should be getting ready to go back to school even though I graduated last year. I kind of miss buying fresh notebooks and meticulously taking notes for each class. I sort of miss being a student and only having to worry about papers and readings, as stressful as it was. At least now the fall comes without the back-to-school dread I used to feel and I can enjoy it a little more. You hate school when you're there, and you miss it when you leave. Sigh...I digress. Anyway...onto a much tastier subject.
I wasn't sure what I wanted to make with the raspberries that I picked from the orchard. I couldn't let these sit in the fridge for two weeks while I tried to decide because I know how fast they spoil, so I got right on figuring out what I should make. I decided on a crisp. It's simple, easy, and yummy!
I didn't want to make anything too heavy, such as a pie or muffins. Plus I've never had a crisp with any other fruit besides apple, so I was satisfied with my choice.
|[Look how preeeettyyyyy]|
For some reason, mine took longer to bake than the recipe said it would. It just wasn't getting all crispy as it should, but it still tasted fine and crisped up a bit once it cooled.
2-1/2 cups Raspberries
1 Tablespoon (Heaping) Cornstarch
2/3 cups Sugar
1 teaspoon Vanilla Extract
1 1/3 cups all-purpose flour
1 1/3 cups lightly packed brown sugar
1/2 tsp ground cinnamon
1 stick unsalted butter, well-softened
2/3 cup finely chopped pecans (optional)
1/3 cup quick oats
Preheat oven to 350 degrees.
For mixture (via The Pioneer Woman):
In a medium bowl, combine raspberries, corn starch, 2/3 cups sugar, and vanilla. Stir and set aside. Add the mixture to a 8x8 baking pan or pie pan.
For topping (via Joy The Baker):
Place the flour, brown sugar, nuts, cinnamon and oats in a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed. Take one full handful of the topping and toss it into the raspberry mixture. Spread the rest of the topping evenly over the raspberries. Bake the crisp in the dish until the topping is crunchy and the raspberries are bubbling, 25-30 minutes, or until the topping is golden brown.