Ingredients
8
8 servings
- •4 cups fresh raspberries, divided
- •¼ cup water, or as needed
- •¾ cup white sugar
- •2 tablespoons cornstarch
- •1 ¾ cups quick-cooking oats
- •1 cup all-purpose flour
- •1 cup packed brown sugar
- •½ teaspoon baking soda
- •½ cup butter, softened
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
- Crush 1 cup raspberries with a fork. Place crushed berries in a 1-cup liquid measuring cup and add enough water to bring back to 1 full cup.
- Combine sugar and cornstarch in a saucepan. Stir in raspberry-water mixture and bring to a boil. Cook, stirring occasionally, until thick, about 2 minutes. Reduce heat to a simmer. Stir in remaining 3 cups raspberries; remove from heat and allow to cool.
- Meanwhile, combine oats, flour, brown sugar, and baking soda in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
- Press 1/2 of the crumb mixture into the bottom of the prepared baking dish. Spread the raspberry mixture on top and sprinkle with the remaining crumb mixture.
- Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 441
- Carbohydrate: 79g
- Fat: 13g
- Fiber: 6g
- Protein: 5g
- Sugar: 49g
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