Raspberry Chocolate Crisp

Chocolate is pretty high on the list of traditional Valentine’s Day gifts. Even kids in elementary school tuck a fun-sized candy bar into their Valentine’s cards. And absolutely nothing says love like a warm chocolate dessert you made yourself. This recipe kicks up the love factor by including raspberries – which add a beautiful pink color, a little bite of tartness, and long-lasting health benefits for everyone who eats it (because you probably want your loved ones to stick around for a few more years). Just be careful when you share this dessert – you can’t have too many people falling in love with you!

P.S. – The recipe says the ice cream is optional. I say add the ice cream. Trust me on this one.

Raspberry Chocolate Crisp

By Lisa Ek

• 21 oz. can raspberry pie filling
• 2 cups frozen raspberries
• 1 Tbsp. flour
• Truffle Fudge Brownie Mix
• 1 cup quick-cooking rolled oats
• ½ cup chopped pecans
• ¾ cup (1 1/2 sticks) butter, melted, divided
• Vanilla ice cream (optional)

Combine pie filling, raspberries and flour in a medium bowl. Pour into a greased 8×8 baking pan. Bake at 350° for 10 minutes. Combine Truffle Fudge Brownie Mix, oats, pecans and ½ cup melted butter until thoroughly moistened; crumble over top of warm fruit. Drizzle remaining melted butter over all. Bake for 35-40 minutes or until edges are bubbly. Serve warm or cold crisp in dessert bowls with ice cream. Makes 10-12 servings.

Raspberry Chocolate Crisp

Tips:

• For a crunchier topping, omit the ¼ cup butter drizzled over the top.
• Use frozen raspberries without added sugar.
• The flour helps to thicken the juices from the frozen raspberries.
• You can substitute walnuts for the pecans if you prefer.

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