Ingredients
4 cups ripe raspberries, rinsed
For the topping:
1/3 cup (approx. 5 Tablespoons) butter, softened
1/2 cups all-purpose flour
1/2 cup old fashioned oats
3/4 cups brown sugar, packed
1/2 cup chopped pecans
Large pinch salt
For the crème fraiche:
1/2 cup crème fraiche
1/8 cup brown sugar
You will also need:
Pie dish
Utility knife
2 bowls
Instructions
Preheat oven to 400oF.
Place the raspberries into the pie dish.
With hands, mix together the topping ingredients until moist. Sprinkle topping over the raspberries. Bake for about 30 minutes, until golden brown (start checking at 25 minutes – will depend on the oven).
Remove from the oven and let cool.
Mix together crème fraiche and brown sugar. Refrigerate until serving. Spoon over top of crisp
Serves 6.
