Raspberry Crisp

Vegetarian

Luscious raspberries and plums are topped with a crunchy crumble of oatmeal, pecans and brown sugar. Other types of fruit, such as apples, peaches and nectarines, also work well in this recipe. Try subbing in maple syrup for the brown sugar.

By Karen Olson | Experience Life

Makes
Prep Time
Cook Time

Ingredients
Directions

Ingredients

Directions

Nutritional information

Serves | four

Ingredients

1 1/2 cups fresh raspberries
4 medium plums, pitted and cut into chunks, about 3 cups
2 tsp. potato starch
Zest and juice of one lemon
2 tbs. honey

Topping

1 1/2 cups rolled oats (not quick-cooking oats), divided
1/4 cup brown sugar
1/4 tsp. ground cinnamon
4 tbs. butter or coconut oil
1/2 cup pecans or walnuts

Directions

Toss the raspberries and plums with the potato starch, lemon zest, lemon juice and honey, and spread into a 1-quart baking dish or pie plate.
In a food processor, blend 1 cup rolled oats with brown sugar, cinnamon and butter until it can be compressed into a crumble. Pulse in the pecans and gently stir in the remaining 1/2-cup rolled oats.
Spoon topping over the fruit and bake at 350 degrees F for 25 to 30 minutes.
Serve warm or at room temperature and top with crème fraîche, whipped cream or ice cream, if desired.

Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson

By Karen Olson

Karen Olson is a Minneapolis-based writer and editor.

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