If you are fortunate enough to have raspberry vines in your garden, you watch every day and wait for enough to eat. You are really blessed if you have both the black and yellow varieties. In this recipe you can use a combination.
Filling
4 cups raspberries
2 tablespoons cornstarch
1⅓ cups sugar
2 teaspoons vanilla extract
Topping
1½ cups all-purpose flour
¼ cup sugar
½ cup brown sugar
½ cup quick-cooking oats
½ cup pecans, chopped
⅛ teaspoon salt
½ cup butter, cut into small pieces
Vanilla ice cream for serving
To make the filling: Preheat the oven to 350 degrees. Lightly grease or spray with nonstick cooking spray a 9 × 11-inch baking pan. In a small bowl combine the raspberries, cornstarch, sugar, and vanilla extract. Add to the baking pan.
To make the topping: In a medium bowl combine the flour, sugars, oats, pecans, and salt. Add the butter pieces and mix until crumbly. Sprinkle the topping over the berry mixture. Bake 20 to 25 minutes, until the topping is golden brown and the filling is bubbly. Serve with vanilla ice cream.
Makes 6 to 8 servings.