Tuesday, June 24, 2014

Raspberry Crumble--You May Want To Grab A Spoon


How can you go wrong with raspberry?!  There are certain universal flavors that you just can't live without:  chocolate, garlic, cheese, onions,  and RASPBERRY.  This cookie recipe is made in a microwave and is ready to eat in just minutes.  I suppose one should wait awhile and let them cool down so that they don't actually crumble when one eats them, but...they're just as good with a spoon if one can't wait that long.  (Terry)


RASPBERRY CRUMBLE
¾ C butter or marg
1 C brown sugar
1 ¾ C flour
1 ½ C quick-cooking oats
1 tp vanilla extract
½ tp salt
½ tp baking soda
1 C raspberry jam
Place butter in a 2-qt microwave-safe dish.  Heat, uncovered, at 50% power for 30-45 seconds or until softened.  Add brown sugar; stir until creamy.  Add flour, oats, vanilla, salt, and baking soda.  Mix well.  Pat half of the mixture into a greased 8” square microwave-safe dish.  Microwave, uncovered at 70% power for 5-6 minutes or until mixture sets, rotating a half turn after 3 minutes.  (Crust will be uneven.)  Spread with jam.  Sprinkle with remaining dough; press down lightly.  Cook, uncovered, at 70% power for 4-5 minutes or until set, rotating a half turn after 2 min.  Serve warm.  Yield:  9-12 servings.

No comments:

Post a Comment