Chocolate Fudge-Raspberry Crisp

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  • 15 min prep time
  • 1 hr 10 min total time
  • 9 ingredients
  • 9 servings

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

Directions

  1. 1 Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, gently stir together pie filling and raspberries.
  2. 2 In medium bowl, mix brown sugar, flour, oats and cocoa. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in chocolate chips. Sprinkle over raspberry mixture.
  3. 3 Bake 40 to 50 minutes or until juices bubble. Cool 15 minutes. Serve warm topped with ice cream.

Notes

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Recipe Step Photos

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