Makes 12 savings.
Similar to the Apple Crumble recipe. Great with fresh raspberries.
Agnes
Ingredients
6 cups fresh or frozen raspberries
1/2 cup brown sugar
1 tbsp flour
1 tsp cinnamon
Topping:
1 cup quick cooking oats
1 cup flour
1/2 cup brown sugar, packed
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup walnuts, chopped
1/2 cup vegetable oil, or melted butter or margarine
Instructions
Preheat oven to 350 F. Place cleaned raspberries in a 9x13 inch pan. In a small bowl mix 1/2 cup sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over raspberries. Stir gently.
Topping: Combine the oats, 1 cup flour, 1/2 cup of brown sugar, baking powder, baking soda and walnuts in a bowl. Stir in oil or melted butter until it is blended together. Place crumble topping evenly over raspberry mixture.
Bake at 350 F for about 40 minutes or longer for frozen berries. Top will look golden and crisp and raspberries will be be bubbling when crumble is ready. Seve warm or cold. Good with vanilla ice cream or frozen yogurt.
Note: I used light brown sugar, it will taste great with any sugar.