Raspberry Crisp

In a large bowl, add the raspberries, 1/2 cup granulated sugar, lemon juice, cornstarch, extract, and toss gently to combine until all white traces have disappeared; set aside.

In a separate large bowl, add the butter, brown sugar, old-fashioned oats, flour, salt, and using two forks, cut the butter into the dry ingredients until small pea-sized clumps form and some sandy bits form; set aside. Tip - This is easiest if you dice or cube the butter into dime-sized pieces before adding it to the mixing bowl.

Give the fruit another stir and turn mixture out into prepared pie dish, scraping out and including any juice that collected in the mixing bowl.

Evenly sprinkle the crumble mixture over the fruit. Tip - It looks like a lot when sprinkling, but as the crisp bakes, it seeps down into the fruit and it turns out to be just the right amount.

Place pie dish on a cookie sheet or baking sheet (insurance is case there’s an overflow in the oven) and bake for about 45 to 55 minutes, but start checking at about 40-45 minutes. Crisp should be bubbling quite vigorously near the edges of dish and bubbling to a lesser degree in center. Topping should be very lightly golden browned and set. Baking Tips - Baking time is a judgment call based on just how juicy your berries are or aren't, your oven, your baking dish, climate, etc. Don't pull the crisp out at the first signs of bubbling, let it go awhile. I baked this raspberry crisp for 55 minutes because my berries were quite ripe and leeched a lot of juice while baking, and I wanted some of the liquid to evaporate and "burn off". If you see the outer edge of the berries turning a light brown and congealing a bit, that's a sign it's ready to be pulled out. Also, dessert will set up dramatically as it cools, so keep in mind it may look fairly soupy/liquidy in the oven but that changes.

Allow the crisp to cool for at least 30 minutes, or until it sets up, before serving with the topping of your choice, or as desired. Extra crisp will keep airtight at room temp for 2-3 days. If you plan to store it longer than that, I suggest keeping it airtight in the fridge for up to 5 days total. Tip - Note that crisp will not stay crispy on top layer after the first day, or after you cover or seal it airtight. The natural juices from the berries will cause the oatmeal to become softer (more soggy) as time passes. There is nothing you can do about it. It's not a great "keeper" and if making this for an event, plan to make it that day.

Recipe adapted from Peach Raspberry Crisp and Blueberry Crisp