Raspberry Crisp

I know this is a cooking blog and not a baking blog. And, I rarely bake because I'm not very good at it. However, we went to Ellsworth Farm in Sharon, CT and picked a ton of raspberries which happen to be my favorite. We picked two varieties: regular red raspberries and kiwi gold raspberries. I made a crisp out of the regular red raspberries.
Recipe from: http://hubpages.com/hub/Raspberry-Crisp-Recipe
FYI: I loved Ellsworth Farm.
http://www.ellsworthfarm.com/
In addition to their berry farm, they have an orchard, a pumpkin patch, a corn maze, etc. You walk into their store and are surrounded by the most amazing smells of freshly baked pies and muffins. This place was a little piece of heaven for me, reminding me why I absolutely love autumn and will never leave New England!

Ingredients:

* 1 1/2 cups of raspberries
* 1 stick of butter
* 1/2 teaspoon of vanilla extract
* 1/2 cup packed brown sugar
* 1/2 cup rolled oats
* 1 cup of flour

Procedure:

1. Preheat the oven to 350 degrees.

2. Spread the raspberries evenly over an 8" square glass baking dish. The recipe suggests sprinkling sugar over the berries (I didn't).

3. In a mixing bowl, melt the stick of butter and then add the vanilla extract.

4. Mix in the brown sugar until smooth.

5. Mix in the rolled oats.

6. Slowly mix in the flour, a little at a time.

7. Once it is well blended, crumble the mixture over the raspberries.

8. Bake in 350 degree oven for 20 - 25 minutes.

Best when served warm with ice cream and/or whipped cream.