As a little girl we’d go out to Utah with my cousins and visit my Dad’s extended family for these massive reunions they’d put together. We loved these trips. I have so many fond memories of driving out west and being able to see some of the most beautiful parts of our country.
- 2-1/2 cups raspberries
- 1 Tablespoon Cornstarch
- 2/3 cups Sugar
- 1 overflowing teaspoon Vanilla Extract
- 1 cup All-purpose Flour
- 1/4 cup Sugar
- 1/4 cup Brown Sugar
- 1/3 cup Oats
- 1/4 cup Pecans, Chopped
- Pinch Of Salt
- 3/4 sticks Butter, Cut Into Small Pieces
In a bowl, mix raspberries with corn starch, 2/3 cups sugar, and vanilla.
In a separate bowl combine flour, 1/4 cup sugar, brown sugar, oats, pecans, salt, and butter pieces. Cut with a pastry cutter until mixture resembles coarse crumbs.
Add the raspberries to a small baking dish or a pie pan. Sprinkle the topping over it, and bake for 25 to 30 minutes, or until golden brown.
Allow to sit for ten minutes before serving. Scoop out with a spoon and serve with whipped cream or vanilla ice cream.
1 Cup Heavy Cream
2 Tablespoons Powdered Sugar
1 Teaspoon Vanilla
Prior to making this, let the bowl and beaters sit in the freezer for about 20 minutes.
In a large bowl, whip the cream until peaks just begin to form. Add the powdered sugar and vanilla, and continue to beat until peaks form. Serve immediately, or leave in the fridge until ready for use.