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4 cups fresh or frozen (do not thaw) raspberries
1 tablespoon granulated sugar
1 tablespoon kirsch (optional)
1 pinch salt
3 slices sandwich bread, torn into quarters
2 tablespoons unsalted butter, softened
1/4 cup lightly packed light or dark brown sugar
1 pinch cinnamon
Adjust oven rack to lower-middle position and heat oven to 400 degrees F.
Toss fruit gently with sugar, kirsch (if using), and salt in medium nonreactive bowl and transfer to 9-inch glass or ceramic pie pan.
Pulse bread, butter, sugar, and cinnamon in bowl of food processor fitted with steel blade until mixture resembles coarse crumbs, about ten 1-second pulses.
Sprinkle crumbs evenly over fruit and bake until crumbs are deep golden brown and fruit is hot, 15 to 20 minutes.
Cool on wire rack for 5 minutes, and serve.
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