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1
Bring the rolled-up pie crust to room temperature. Place a rack in the lowest position of the oven and pre-heat to 400F.
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2
Place preserves in a medium bowl, microwave for about 20 seconds to loosen the texture. Carefully fold in the raspberries and set aside.
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3
In a separate bowl, combine the rolled oats, flour, cinnamon, sugar, salt and butter. Cut the butter into the dry ingredients to create a crumble topping. Set aside.
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4
On a floured surface, roll the dough to a 1/8-inch thickness. Using a 6-inch in diameter kitchen bowl as a template, cut out two 6-inch rounds.
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5
Spoon about 1/3 cup of the raspberry filling in the center of each round, leaving a 1-inch border at edges.
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6
Begin folding the dough over the edge of the filling (the center will still be exposed), pinching at 1-inch intervals.
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7
Using a spatula, transfer each crisp to a large baking sheet covered in parchment paper, spacing them apart. Sprinkle the crumble topping mixture over the exposed filling of each pastry.
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8
Bake crisps until crusts are golden, about 35 minutes. Let stand on baking sheet 15 minutes.
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9
Transfer to plates; serve warm or at room temperature with whipped cream.
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10
Whipping Cream:
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11
In a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add powdered sugar and vanilla; beat until soft peaks form. Store in the refrigerator.
