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Raspberry Crumble


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Rate this recipe 4.4/5 (7 Votes)


  • 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


Step 1

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.

Serves 6.


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