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Chocolate Fudge-Raspberry Crisp
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Prep Time:
15 minutes
Total Time:
1 hour 10 minutes
Indulge in a perfect blend of sweet raspberries and rich chocolate with this irresistible crisp.
Ingredients:
  • 1 can (21 oz) raspberry pie filling
  • 2 cups fresh or frozen (thawed) raspberries
  • 1/2 cup packed brown sugar
  • 1/2 cup whole wheat flour
  • 1/2 cup old-fashioned oats
  • 1/4 cup unsweetened baking cocoa
  • 1/3 cup butter or margarine, cut into pieces
  • 1/4 cup miniature semisweet chocolate chips
  • Vanilla reduced-fat ice cream, if desired
Instructions:
  • Preheat the oven to 350°F. Combine the pie filling and raspberries in an ungreased 8-inch square (2-quart) glass baking dish, gently stirring them together.
  • Combine brown sugar, flour, oats, and cocoa in a medium bowl. Add butter and blend with a pastry blender or two knives until mixture resembles coarse crumbs. Mix in chocolate chips, then sprinkle over the raspberry mixture.
  • Bake until juices bubble, about 40 to 50 minutes, then allow to cool for 15 minutes. Serve warm with a scoop of ice cream on top.

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