Once you've discovered what browning your butter can do for a fruit dessert, you'll likely never go back. I landed upon this combination after making browned butter shortbread cookies and dipping them in fresh raspberry compote. The combination was to die for, and the salted almonds in this recipe only add to that scrumptious contrast between rich browned butter and red and black raspberries. This dessert's begging for a glob of vanilla ice cream on top of it. —Hallie Meyer
Preheat the oven to 350 and butter a 9x13 baking dish. Butter a cookie sheet (for toasting almonds).
In a small saucepan over medium heat, cook the butter, stirring often with a wooden spoon, until it begins to smell nutty and brown flecks begin to form at the bottom of the pan - about 7-10 minutes. Transfer browned butter to a small bowl and refrigerate until firm - about 1 hour.
In a food processor, pulse almonds and 1 tsp salt until crumbly but not powder consistency. Spread evenly on cookie sheet and toast in the oven for 5 minutes until fragrant.
In a large bowl, whisk together flour, dark brown sugar, and remaining tsp salt. Whisk toasted in almonds. Set aside.
Once the browned butter is chilled and firm, remove it from the fridge and place spoonfuls of chilled butter in the flour and almond mixture. Using a pastry cutter, cut the browned butter into the flour until mixture resembles oatmeal.
For the raspberries
Place black and red raspberries in the buttered baking dish, add cornstarch, and toss with a spatula till berries are evenly coated. Add sugar and lemon zest and toss once more.
Crumble the browned butter topping evenly over the raspberries. You may have some extra topping (which can be formed into balls, refrigerated, then baked into cookies that are afternoon coffee's best friend.) Bake the crumble for 40-50 minutes, or until topping is browned and fruit is bubbling.