Tea & Topaz

Raspberries are plentiful this time of year, so today I wanted to share a delicious dessert recipe that I've been enjoying recently! Raspberry Crisp Serves 6 From  Taste of Home 4 cups fresh or frozen raspberries (about 4 half-pint containers) 1/3 cup sugar 1/3 cup plus 3 tablespoons all-purpose flour, divided 3/4 cup quick cooking oats 1/3 cup packed brown sugar 1/4 cup cold butter, cubed In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9 inch square or round baking dish. In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. Bake at 350 degrees for 30 minutes or until golden brown. Let cool, serve and enjoy!