- 1 lb. raspberries
- 6 to 8 T. sugar
- 1/2 c. butter
- 1-2/3 c. whole-wheat flour
- 2/3 c. long-cooking oats, uncooked
- 1/2 c. brown sugar, packed
- Garnish: whipped cream
Adapted from gooseberrypatch.com
Line a 9" pie plate with raspberries; sprinkle sugar over them.
In a bowl, cut butter into flour and blend with pastry blender until crumbly. Stir in oats and brown sugar and mix well; sprinkle over berries. Bake at 350 degrees for 40 to 45 minutes, until golden.
Top individual servings with whipped cream.