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

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.

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