- raspberry - 1 / 2-2 Cups
- cornstarch - 1 st. a spoon
- sugar - 2/5 Glass
- extract of vanilla - 1 teaspoon
- flour - 1 cup
- sugar - 1/4 Glass
- brown sugar - 1/4 cup
- oats - 1/3 Cups
- pecans - 1/4 Cups
- salt - 1 pinch
- oils - 3/4 Pieces (sticks)
1. Preheat the oven to 160 degrees. In a medium bowl, mix rinsed raspberries, cornstarch, 2/3 cup sugar and vanilla extract. Mix and set aside. 2. In a separate bowl (or in a bowl of a food processor) mix the flour, 1/4 cup of sugar, brown sugar, oats, chopped pecans, a pinch of salt and finely chopped butter. As a result, the mixture should resemble coarse crumbs. 3. Put the berry mixture in a baking pan. Pour over the cooked dough. Bake a pie from 25 to 30 minutes, until the golden brown top. 4. Remove the cake from the oven and let stand for 10 minutes before serving. Cut the cake into pieces, decorate with whipped cream or vanilla ice cream and serve.
Servings: 8