Weekly Food Finds – June 19th, 2020 – Rimann Liquors

Weekly Food Finds – June 19th, 2020

June 19, 2020

Raspberry Crunch

Crumb Base & Topping:

  • 1 Cup flour
  • ½ Cup chopped nuts (I like to use pecans)
  • ¼ Cup brown sugar
  • ½ Cup margarine

Directions:

Blend all of above like pie dough. Put in cookie sheet pan.  Bake 250° for 1 hour, stirring 2-3 times to brown evenly.  Let cool.

Filling:

  • 2 Egg whites
  • 1 Cup sugar
  • 1 Tablespoon lemon juice
  • 1 Teaspoon vanilla
  • 1 Bag (approximately 20oz) frozen red raspberries (slightly thawed)
  • ½ Pint of heavy cream

Directions:

In a large mixing bowl break berries apart a little bit with a fork.  Add egg whites, sugar, lemon juice and vanilla.  Beat on high for 20 minutes. Whip ½ pint of cream and fold into berry mixture.

In the 9×13 dish/pan put ½ of the crumb mixture as base; cover with the raspberry mixture and top with remaining crumb mixture.  Freeze overnight. 

Slightly thaw before serving.

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