Recipes

[LuvAutumn]

Raspberry Crunch Dessert

3 cups fresh raspberries (also good with blueberries or strawberries)

1-3/4 cups sugar, divided

1/2 cup chopped pecans

2 eggs

1/2 cup butter or margarine, melted

1 cup all-purpose flour

Place raspberries in a greased 8-in. square baking dish. Sprinkle with 3/4 cup sugar and pecans.

In a mixing bowl, beat eggs, butter, flour and remaining sugar until smooth. Spread over raspberry mixture.

Bake at 325 for 1 hour or until a toothpick inserted near center of cake comes out clean.

Run knife around edges of dish; immediately invert onto a serving plate.

This is good served with whipped cream or ice cream!