Ingredients
4 cups fresh raspberries, divided3/4 cup sugar2 tablespoons cornstarch1-3/4 cups quick-cooking oats1 cup all-purpose flour1 cup packed brown sugar1/2 teaspoon baking soda1/2 cup cold butterWhipped cream
Preparation
Crush 1 cup raspberries; add enough water to measure 1 cup. In a saucepan, combine sugar and cornstarch; stir in raspberry mixture until well blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in remaining raspberries. Cool.
In a large bowl, combine oats, flour, brown sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Press half of the crumbs into a greased 9-in. square baking dish. Spread with cooled berry mixture. Sprinkle with remaining crumbs.
Bake at 350° for 25-30 minutes or until top is lightly browned. Serve warm with whipped cream.
