A fresh fruit crisp is a pleasant ending to an outdoor summer meal. In this recipe, juicy raspberries are topped with a toasty, nutty crumble. Serve warm with ice cream, or as a midday snack with coffee or tea.
This recipe was originally created by Sophie Nau, with regenerative farmer Acadia Tucker. You can find this and 33 other perennial food recipes in Acadia Tucker's new book, Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables (Stone Pier Press). The book is on sale now. Acadia Tucker is also the author of, Growing Good Food: A citizen's guide to backyard carbon farming. —Acadia Tucker
Ingredients for Crisp Filling
white or brown sugar
Crumble Topping Ingredients
flour (almond flour okay)
cold butter, cubed
In This Recipe
Preheat oven to 375 degrees and grease a 9x13 baking dish.
Toss raspberries with the flour, sugar, cinnamon, a pinch of salt, and lemon juice. Spread in a baking dish.
In a separate bowl, whisk together 1 cup flour, oats, brown sugar, salt, and almonds. Work in butter.
Sprinkle crumble over raspberry mixture.
Bake until raspberries are bubbling and topping is a golden brown, about 30 minutes.