Raspberry Crisp

Filling:

5 C raspberries, fresh or frozen

5 Tbsp cornstarch

3/4 C sugar

Topping:

1/2 C AP flour

1/4 C brown sugar

1/4 C butter

Directions:

1. Preheat oven to 350 deg

2. Spray 9x9 pan

3. Toss raspberries, cornstarch, and sugar and place on the bottom of the pan

4. Mix topping and cover the berry mixture

5. Bake for 40-50 minutes until bubbly in the center