Raspberry Crisps

Bring the rolled-up pie crust to room temperature. Place a rack in the lowest position of the oven and pre-heat to 400F.

Place preserves in a medium bowl, microwave for about 20 seconds to loosen the texture. Carefully fold in the raspberries and set aside.

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.

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.

Spoon about 1/3 cup of the raspberry filling in the center of each round, leaving a 1-inch border at edges.

Begin folding the dough over the edge of the filling (the center will still be exposed), pinching at 1-inch intervals.

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.

Bake crisps until crusts are golden, about 35 minutes. Let stand on baking sheet 15 minutes.

Transfer to plates; serve warm or at room temperature with whipped cream.

Whipping Cream:

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.