I like playing cards. I’m not sorry for as nerdy as I am about food it shouldn’t be a surprise that I am also into a card focused game night. I had three of my besties over last week and made a bunch of snacks on snacks. A couple of bottles of wine later and a victory by me and my teammate I busted out these individual raspberry crisps. As if winning cards wasn’t enough I got to devour sweetened and buttered fruit as a reward. The beauty of these crisps is you can assemble them in advance, bake them off when needed and you don’t even need to plate them in their cute individual state they are good to go.
Inspired by Alton Brown.
Mix 1 cup of flour, 2/3 cup of sugar, 1.5 cups of sliced almonds and 1.5 cups of oatmeal in a bowl. Using your hands mix in 1 stick of cold butter you have cubed up. This is your carb/butter pile.
In a separate bowl mix 12 ounces of raspberry (yes you can use frozen) 0.25 cups of sugar, 2 teaspoons of cornstarch and 0.5 cups of the carb/butter mixture you just made above.
Divide into 4 ramekins and top each with the remaining carb/butter pile.
Bake for 30 minutes at 350 degrees F. If they don’t look browned enough for you turn the broiler on for a hot second. Top with ice cream (I used coffee but you can’t really lose no matter what flavor you choose).