RASPBERRY CRISP

Here is a recipe for someone with a sweet tooth — includes me!!

Preheat oven to 450°

• 12oz bag frozen raspberries

Topping

• 1½ cups quick-cooking oats
• ¾ cup sugar
• ¾ cup all-purpose flour
• 180g (12 TBSP) butter, melted
• 3 TBSP heavy cream
• 1 pinch salt

Mix topping ingredients in a medium bowl. Place raspberries in 9x9 baking pan; spread topping mixture over the berries. Bake for 20 minutes. Serve with vanilla ice cream.