Raspberry Crunch
CATEGORIES
INGREDIENTS
- Cooking Time: 40-50 minutes
- Preparation Time: 5 minutes
- 22 oz raspberry pie filling
- 1 cup plus 1 tablespoon flour
- 1 1/4 cup sugar
- 1 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 1 1/2 teaspoons vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
- 1/4 cup melted white chocolate (optional)
DIRECTIONS
- Preheat the oven to 350'F
- Pour the pie filling in the bottom of a 9" square or round baking dish. Set aside.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt. Add the melted butter, vanilla and nuts, Stir until you have a crumbly texture. Sprinkle the crumbles evenly over the pie filling.
- Bake for 40 - 50 minutes or until golden brown.
- Melt the white chocolate according to package instructions. (Please note that white chocolate does not melt the same as milk or dark chocolate).
- Drizzle over the top and let cool a bit before serving.
RECIPE BACKSTORY
This recipe was handed down to me from Sir Sportsalot's grandmother many many years ago. She used to make it with cherry pie filling, I just happen to have a thing for raspberries. But when it comes right down to it, here's something about the crumbly cake topping that I just can't seem to get enough of.