There are few better ways to end a meal than with a fresh fruit crisp. In this recipe, juicy raspberries are topped with a toasty, nutty crumble. Serve it warm with ice cream, or not.
| Time: 1 hour | Yield: 6-8 servings |
6 cups raspberries
2 T flour
¼ cup sugar (white or brown)
½ teaspoon cinnamon
2 T lemon juice
1 cup flour or almond flour
1 cup oats
½ cup brown sugar
½ tsp salt
¾ cup chopped almonds
¾ cup cold butter, cubed
1. Preheat oven to 375 degrees and grease a 9x13 baking dish.
2. Toss raspberries with the flour,sugar, cinnamon, a pinch of salt, and lemon juice. Spread in a baking dish.
3. In a separate bowl, whisk together 1 cup flour, oats, brown sugar, salt, and almonds. Work in butter.
4. Sprinkle crumble over raspberry mixture.
5. Bake until raspberries are bubbling and topping is a golden brown, about 30 minutes.
This recipe is excerpted from Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables, by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, 34 perennial profiles, and a recipe for each one.