Raspberry Crisp

Ingredient

• 4 cups unsweetened raspberries, thawed if frozen
• 1 tablespoon all purpose flour
• 3/4 cup sugar
• 1 teaspoon orange zest; grated
• 1 sheet frozen puff pastry
• 1/3 cup chocolate fudge topping

Preheat oven to 400°F. Combine raspberries, flour, sugar and orange zest in a shallow baking dish and toss. Arrange puff pastry over raspberries, trimming edges. Bake 35 minutes or until golden and juice is bubbling. Serve drizzled with topping.

Yield: 6 servings