RASPBERRY CRISP

Raspberry Crisp

4 cups fresh or frozen raspberries
1/3 cup granulated sugar
1/3 cup plus 3 tablespoons all-purpose flour, divided
3/4 cup quick-cooking oats
1/3 cup packed brown sugar
1/4 cup cold butter or margarine

In a bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-inch square baking dish.

In a bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. Bake at 350 degrees F for 30 minutes or until golden brown.

Yields 6 servings.