If You Love Raspberries Say “Me!” This Dessert Pays Homage – So Get Your Fork Ready
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I am going to tell you what drew me into this recipe. First I love raspberries, I can eat them as a dessert solo. Just pop those little delights right in my mouth with nothing else – they’re like nature’s candy! Anyway, the name Razzleberry Crisp made me smile. I was excited to not only make it and top it off with some slow churned vanilla bean ice cream, but to tell the kids what it is called. My daughter said, “Razzle dazzle?” I said sure, we can call it that! How very fun it was. But more importantly it was so good!
I love all types of crisps from apple to blueberry and everything in-between. Since raspberries are my favorite fruit, I knew I’d love this even more than anything I’d had the pleasure of tasting. It was a hit for the entire family, even my husband who is not a huge fan of raspberries like I am.
Recipe and photo courtesy of Recipes That Crock.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS
Quick Tip: Using a pastry blender will get you the perfect “crumble” consistency for your crisp topping.