RASPBERRY CRISP

4 cups fresh raspberries, divided
3/4 cup sugar
2 tablespoons cornstarch
1 3/4 cups quick cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/2 teaspoon baking soda
1/2 cup cold butter or margarine
optional Whipped Cream (yum!)

Crush 1 cup raspberries; add enough water to measure 1 cup. In a saucepan combine sugar and cornstarch; stir in raspberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat and stir in the rest of the raspberries. Cool.

In a bowl, combine oats, flour, brown sugar and baking soda. Cut in butter until mixture resembles course crumbs. Press half of the crumbs into a greased 9-inch square baking dish. Spread with cooled berry mixture and sprinkle the top with remaining crumbs.

Bake at 350 degrees for 25-30 minutes or until top is lightly browned. Serve warm with whipped cream. Yields 8 servings.