.raspberry crisp.

I have been told by several people that frequent my blog that I need to add more deserts...however, all that know me personally know that I am not a huge dessert person. Which is actually a understatement because I really do not like dessert at all. (don't hate me!) Anyways...as I was browsing through The Pioneer Woman I came across this recipe, and it looked AMAZING. I made this for dessert for my mom on mother's day and it was a big hit! I plan on making this again with blueberries, because raspberry seeds drive the hubby crazy. Try this simple recipe out for yourself. Enjoy!






Ingredients
2-½ cups Raspberries
1 Tablespoon (Heaping) Corn Starch
⅔ cups Sugar
1 teaspoon Vanilla Extract
1 cup All-purpose Flour
¼ cups Sugar
¼ cups Brown Sugar
⅓ cups Oats
¼ cups Pecans, Chopped (i didn't add)
Dash Of Salt
¾ sticks Butter, Cut Into Small Pieces
Whipped Cream Or Vanilla Ice Cream, For Serving

Preparation
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.