I had some blueberries and a fondness of mojitos. Instead of making a cocktail, I decided to bake, so I came up with a technique to incorporate those flavors into a simple loaf. We adore it.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 9-inch crisp |
Ingredients
- 4 cups fresh raspberries, divided
- ¼ cup water, or as needed
- ¾ cup white sugar
- 2 tablespoons cornstarch
- 1 ¾ cups quick-cooking oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- ½ teaspoon baking soda
- ½ cup butter, softened
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
- Crush 1 cup raspberries with a fork. Place crushed berries in a 1-cup liquid measuring cup and add enough water to bring back to 1 full cup.
- Combine sugar and cornstarch in a saucepan. Stir in raspberry-water mixture and bring to a boil. Cook, stirring occasionally, until thick, about 2 minutes. Reduce heat to a simmer. Stir in remaining 3 cups raspberries; remove from heat and allow to cool.
- Meanwhile, combine oats, flour, brown sugar, and baking soda in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
- Press 1/2 of the crumb mixture into the bottom of the prepared baking dish. Spread the raspberry mixture on top and sprinkle with the remaining crumb mixture.
- Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.
- You may use margarine in place of butter, if preferred.
Nutrition Facts
| Calories | 441 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 6 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 170 mg |
| Sugars | 49 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is fantastic! I’ve made it twice with rave reviews from our guests. Easy to put together and the best recipe for berries – hands down!
Wonderful! Made with raspberries from my garden!
Loved it. Divided the ingredients in half. It’s a keeper. Thanks for the recipe!
If you love raspberries, you are going to love this! I scaled this down to 4 servings and baked it in a 13″ x 4″ tart pan for 25 minutes. It’s sweet and tart, and bursting with raspberry flavor. Loved it! .