Raspberry Almond Crisp Recipe

Raspberry Almond Crisp is a delightful dessert that combines the sweetness of raspberries with the nuttiness of almonds. The raspberries are baked with a buttery almond crumble topping, creating a warm and comforting dessert. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence. This crisp is perfect for any occasion and is sure to impress your guests.

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Vegdiet
1hr 5minstotal
15minsPrep
1hr 5m.total
15m.Prep
Raspberry Almond Crisp
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ingredients serve

Ingredients for Raspberry Almond Crisp Recipe

  • 0.67 cup Fresh Raspberries
  • 0.08 cup Granulated Sugar
  • 0.33 tablespoon Cornstarch
  • 0.17 tablespoon Lemon Juice
  • 0.17 cup All Purpose Flour
  • 0.17 cup Rolled Oats
  • 0.08 cup Sliced Almonds
  • 0.08 cup Packed Brown Sugar
  • 0.08 teaspoon Cinnamon
  • 1/25 teaspoon Salt
  • 0.08 cup Unsalted Butter, Melted
  • as required Vanilla Ice Cream Or Whipped Cream, For Serving

Directions: Raspberry Almond Crisp Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375掳F (190掳C).
  • STEP 2.In a mixing bowl, combine raspberries, sugar, cornstarch, and lemon juice.
  • STEP 3.Transfer the raspberry mixture to a baking dish.
  • STEP 4.In a separate bowl, mix together flour, oats, almonds, brown sugar, cinnamon, and salt.
  • STEP 5.Add melted butter to the dry mixture and mix until crumbly.
  • STEP 6.Sprinkle the crumble mixture evenly over the raspberries.
  • STEP 7.Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the raspberries are bubbling.
  • STEP 8.Remove from the oven and let it cool for a few minutes before serving.
  • STEP 9.Serve warm with vanilla ice cream or whipped cream.

Cooking Tips

  • You can use frozen raspberries if fresh ones are not available.
  • Feel free to add other fruits like blueberries or blackberries to the raspberry mixture.
  • For a gluten-free version, use gluten-free oats and substitute the flour with almond flour.

Storage and Serving

  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Reheat in the oven at 350掳F (175掳C) for about 10 minutes before serving.
  • Serve the leftovers cold as a breakfast or snack.
Nutrition
value
335
calories per serving
14 g Fat8 g Protein42 g Carbs7 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    8g
  • Carbs
    42g
  • Fiber
    7g

MacroNutrients

  • Carbs
    42g
  • Protein
    8g
  • Fiber
    7g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    195mg
  • Iron
    10mg
  • Vitamin A
    240mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    30mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    9mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    102mg
  • Manganese
    < 1mg
  • Phosphorus
    229mg
  • Selenium
    13mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp