Easy Raspberry Almond Crisp

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Warm bubbly raspberries, buttery nut crumble and cold, melting vanilla ice cream is one of my absolute favorite desserts/things in the world.  Very very hard to top.  Especially when it’s this simple.

When I’m not in the mood to put time into a dessert feeling there’s that voice in my head saying- but what about raspberry crisp?  What about that dessert you probably have all the ingredients for  already? That’s always in season because frozen berries are there for you… that can be made last minute or well in advance ready to pop in the oven for gooey crisp goodness…that’s so flexible… where you can substitute any berry… a different flour…. walnuts or pecans…. crushed gingersnaps instead of oats…. what about that beauty?

And with the fruit/nuts/oats this practically feels like health food compared to my usual cookie piles.  Just make sure… whatever you do… you top with vanilla ice cream… or frozen yogurt… or some non-dairy ice cream…. you just really need the contrast of cold vs hot.  Also, is it wrong how good these leftovers are cold out of the fridge? So make a big batch… this is a winner.

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You’ll need:

For the Crisp

  • 12 ounces frozen raspberries
  • 0.25 cup sugar
  • 2 teaspoons cornstarch
  • 1 pint vanilla ice cream to serve with crisp

For the Crisp Topping

  • 0.5 cup flour
  • 1/3 cup sugar
  • 0.75 cup almonds, chopped
  • 0.75 cup oats
  • 2 ounces unsalted butter, cubed and chilled

To Make:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine the crisp ingredients (except the ice cream of. course).
  3. In a large bowl, whisk all the crisp topping ingredients except the butter. Then, work butter into the dry ingredients with your hands until crumbly.
  4. Add 0.5 cup of the crisp topping to the raspberry mixture and stir to combine. Pour into a cast iron skillet.  Spread remaining crisp topping across the top evenly.
  5. Bake crisp for 35-45 minutes or until the fruit is bubbling and the topping is browned. I put mine under the broiler for a minute at the end for extra browning (keep an eye on it the entire time so it doesn’t burn).  Serve with vanilla ice cream (non-negotiable).

Inspired by Alton Brown

 

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