#994 - Easy Raspberry Crisp

(by Shirley McNevich)

4 cups fresh raspberries (washed)
3/4 cup white sugar
2 TBSP cornstarch
1 3/4 cups Quaker quick oats
1 cup flour
1 cup Domino's dark brown sugar (packed)
1/2 tsp. baking soda
1/2 cup butter (refrigerated--NOT softened)

In a bowl add 1 cup raspberries--mash them with a potato masher. Scoop the mashed raspberries into a measuring cup--add enough water so you have 1 cup (raspberries and water together). In a saucepan over medium heat add white sugar, cornstarch--slowly add the 1 cup raspberry/water mixture--stir while adding so cornstarch dissolves. Stir and bring to a boil--once boiling cook and stir until the mixture thickens--remove from heat and add the other 3 cups raspberries (stir and add slowly so the raspberries don't fall apart)--set aside to cool. In a separate bowl add quick oats, flour, brown sugar and baking soda--stir. Add butter--cut using two knives to make crumbs. Press 1/2 of the crumb mixture into a greased 9" square baking pan. When raspberry mixture is room temperature, stir them and then spread ALL of the raspberry mixture on top of the crust. Sprinkle the rest of the crumb mixture on top. Bake at 350 degrees for 25-30 minutes.