Cookbook

Ingredients

• 4-6 cups of berries
• 1 cup of sugar
• 3 tbsp of corn starch, dissolved in cold water
• 1 tbsp of unsalted butter

For the topping:

• 1/2 flour
• 1/2 brown sugar
• 1 cup of oats
• 1/2 tsp of cinnamon
• 1/4 cup of melted unsalted butter

Instructions

1. Preheat an oven to 350 ℉
2. Grease a cast iron pan with butter [1]
3. Combine 1/2 berries, sugar, dissolved corn starch, and butter in the saucepan
4. Cook on medium heat until a syrup forms (5 mins)
5. Add rest of berries
6. Combine all topping ingredients with a fork in a medium sized bowl
7. Add oat mixture to the top of the berries in the cast iron
8. Bake for 40-45 mins

Notes and Tips

• In the original recipe, the syrup was made and then added on the berries. I've read this wrong, and was adding the berries immediately. This makes a jelly and the berries are mostly cooked down. I have addapted the recipe to respresent a compromize between these two styles in hopes of preserving more whole berries
• I have tried doubling the topping mixture, it seemed to work well. I'd recommend 1 1/2 the normal amount for a 10in pan
• You can subsitute red raspberries or blackberries if you don't have access to whole berries
• A cup of black raspberries seems to weigh about 130 grams [2]
• Refrigerate freshly picked berries to prevent spoiling

Source

• Old Fashioned Black Raspberry Crisp

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