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Raspberry Crisp

Prep Time:20 Minutes
Cook Time:40 Minutes


  • ■   Raspberry Extract
  • ■   Raspberry Emulsion
  • ■   Korintje Cinnamon
  • ■   Ground Nutmeg
  • ■   Turbinado Sugar


4 1/2 cups fresh raspberries 1 tsp raspberry extract 4 tablespoons turbinado sugar 2 cups all-purpose flour 2 cups rolled oats 1 1/2 cups turbinado sugar 1 teaspoon ground Korintje cinnamon 1/2 teaspoon ground nutmeg 1 1/2 cups butterPreheat oven to 350 degrees F (175 degrees C). In a large bowl, gently toss raspberries, extract and white sugar; set aside. In a separate large bowl, combine flour, oats, turbinado sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan or individual ramekins. Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown. recipe adapted from

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