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 |

Ingredients:

6 cups raspberries

2 T flour

¼ cup sugar (white or brown)

½ teaspoon cinnamon

Salt

2 T lemon juice

Crumble topping:

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

Preparation:

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.