Chocolate Fudge-Raspberry Crisp

Name: Chocolate Fudge-Raspberry Crisp
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 9
Cuisine: Global
Ingredients: 595 grams can raspberry pie filling; 118 milliliters packed brown sugar; 79 milliliters butter or margarine, cut into pieces; 9 servings Vanilla reduced-fat ice cream, if desired; 118 milliliters old-fashioned oats; 473 milliliters fresh or frozen (thawed) raspberries; 59 milliliters miniature semisweet chocolate chips; 59 milliliters unsweetened baking cocoa; 118 milliliters whole wheat flour

Chocolate Fudge-Raspberry Crisp might be just the dessert you are searching for. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe makes 9 servings with 398 calories, 6g of protein, and 13g of fat each. Not Head to the store and pick up raspberries, brown sugar, old-fashioned oats, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Heat oven to 350F. In ungreased 8-inch square (2-quart) glass baking dish, gently stir together pie filling and raspberries.

Ingredients you will need

Pie Filling

Raspberries

Equipment you will use

Glass Baking Pan

Oven

In medium bowl, mix brown sugar, flour, oats and cocoa.

Ingredients you will need

Brown Sugar

Cocoa Powder

All Purpose Flour

Oats

Equipment you will use

Bowl

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.

Ingredients you will need

Chocolate Chips

Butter

Equipment you will use

Blender

Sprinkle over raspberry mixture.

Ingredients you will need

Raspberries

Bake 40 to 50 minutes or until juices bubble. Cool 15 minutes.

Equipment you will use

Oven

Serve warm topped with ice cream.

Ingredients you will need

Ice Cream

Equipment

Ingredients

Servings:

595grams

can raspberry pie filling 118milliliters

packed brown sugar 79milliliters

butter or margarine, cut into pieces 9servings

Vanilla reduced-fat ice cream, if desired 118milliliters

old-fashioned oats 473milliliters

fresh or frozen (thawed) raspberries 59milliliters

miniature semisweet chocolate chips 59milliliters

unsweetened baking cocoa 118milliliters

whole wheat flour

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.