RASPBERRY CRISP

Pastry:

1/4 tsp salt

1/2 cup packed brown sugar

1 cup all-purpose flour

1/2 cup margarine

In a mixing bowl, combine salt, sugar and flour; cut in margarine.

Press into a 2 qt or 11x7 inch baking dish.

Bake at 350F for 15 minutes.

Filling:

1/2 cup sugar

1/4 cup cornstarch

1 cup raspberry juice or fruit punch

4 cups raspberries

Combine sugar and cornstarch in a saucepan.

Stir in juice.

Cook over medium heat until thick, stirring constantly.

Fold in berries.

Pour over baked crust.

Topping:

1-1/2 cups quick cooking oatmeal

1/2 cup packed brown sugar

1/4 cup all-purpose flour

5 tbsp margarine, melted

Combine all topping ingredients; sprinkle over filling.

Bake for 20 to 25 minutes or until golden brown and bubbly around edges.