Prep Time: 15 Minutes
Cook Time: 30 Minutes
Equipment
- Spatula
- Mixing Bowl or Pan
- 1⁄2 size- 2” deep production pans
- Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart
- Food Processor/Blender
Ingredients
- Rolled Oats
- Brown Sugar
- Butter
- Raspberries, Fresh or Frozen
Method
- In a food processor or mixer, place the first three ingredients and blend to make the crisp toping. Wash raspberries gently in water (defrost if frozen).
- Bulk Method: In a 1⁄2 size- 2” deep production pan, add nonstick vegetable spray (or coated with butter) to coat the sides. Mix the raspberries into the pan with the Crisp Topping. Cook in Multigen for 30 minutes. Remove when done. Cold Platting: Place 50 gm of raspberries into a small dessert dish and mix with 30 gm Crisp Topping.
- Bulk Method: Cut into 80 gm pieces for service. Portion into service dishes or leave in bulk for dining room service. Cold Platting: Place on hot side of tray for retherm cycle.
- Serve Hot or Cold.
Garnish: Raspberries
Food Accompany: Ice cream or Sherbet