I Made a Crumble, Teacher Said Mine Was the Best One

Obviously, I like to eat. Oh but, P.S., before we go on, it’s not like I’m some big disgusting beast or anything, I’m heavy but I’m still cute and I think I carry my weight well. Some days I have confidence and a decent level of self-esteem. S is a pretty handsome guy, other people even say so, and he tells me all the time how beautiful I am. That has to count for something, right? I’d still totally love to be skinny and I’m working on losing weight, but I just didn’t want anyone who reads this who doesn’t know me to think I’m like this massive blob.

Ok, so obviously I enjoy eating and I also enjoy cooking and trying new recipes so I thought I’d start posting some of the recipes I really like. I’ll try and get pictures up, too.

The first recipe is for a raspberry crumble (I think it’s a crumble, and not a crisp, anyway, it’s fairly cheap to make and tasty). This is awesome with some vanilla ice cream or just by itself or sometimes I just like to make the topping and eat it either raw or baked on it’s own like a cookie. My Dad “gags” this one down; for the most part he and I live by the dessert philosophy that “If it isn’t chocolate, it isn’t dessert.”

Preheat the oven to 350F.

You’ll need:
-4 cups/one box of frozen raspberries, I’ve never used fresh but they’d probably work too, and raspberries are the only fruit I’ve used but you can use whatever you like
-1/3 cup of granulated white sugar
-1/2 of lemon
-1 cup of flour, plus 3 tablespoons for tossing with raspberries
-1/2 stick of butter
-1/3 cup of brown sugar
-3/4 cup of quick cooking oats
-Some kind of baking dish

In a bowl toss about 4 cups of frozen raspberries (I just typically use whatever is in one box worth of frozen fruit from the store), that have been slightly defrosted with 1/3 cup of granulated white sugar and 3 tablespoons of flour.
Pour mixture in to an oiled baking dish.
Squirt a half of a lemon on top of the raspberries.
In a separate bowl, combine a half stick of softened butter, 1 cup of plain flour, ¾ cup of quick cooking oatmeal, and about 1/3 of a cup of brown sugar (it it doesn’t taste sweet enough, add more brown sugar, and if it doesn’t seem like there is enough butter, as in not all of the flour is getting “moist”, then cut in some more). You should cut the butter in to the flour, sugar, oatmeal mixture and it should be combined but a chunky mixture.
Cover the raspberries with the oatmeal crust mixture.
Throw it in to the oven for between 30-45 minutes, you’ll know it’s done when the top looks golden brown and you’ll more than likely see some of the raspberry mixture bubbling through the top.
Serve with vanilla ice cream on top, if you want, if not, it’s awesome on it’s own.

I know this doesn’t really seem like a super accurate recipe, but it’s sweet stuff, you can’t really go wrong with it. Sometimes I need to add more butter or more brown sugar or sometimes I forget the lemon. It’s an easy recipe and pretty hard to screw up.