Raspberry Crisp

Based on the recipe found here.

RASPBERRY CRISP

2-1/2 c. raspberries
1 Tbsp. cornstarch, heaping
2/3 c. sugar
1 tsp. vanilla
1/3 c. flour
1/4 c. sugar
1/4 c. brown sugar
1 c. oats
1/4 c. pecans, chopped
dash of salt
6 Tbsp. butter, cut into pieces
whipped cream or vanilla ice cream

In a medium bowl, combine (rinsed, if fresh) raspberries, corn starch, 2/3 cups sugar, and vanilla. Stir and set aside.

In a food processor combine flour, 1/4 cup sugar, brown sugar, pecans, dash of salt, and butter pieces. Pulse until mixture resembles coarse crumbs. Add in oats and pulse lightly.

Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake 350 F 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.