Raspberry Almond Crisp Recipes

NECTARINE-RASPBERRY CRISP WITH QUINOA-ALMOND TOPPING

Nectarine-Raspberry Crisp with Quinoa-Almond Topping image

Crisps are one of the best summer desserts. They come together in minutes, then can be left alone to bake. Plus, you get everything a pie has to offer in much less time and with no risk of a soggy crust. Quinoa flakes and toasted almonds give the tasy gluten-free and dairy-free topping crunch and texture. Sweetened with maple sugar and made buttery by coconut oil, it's a good recipe to have on hand for any summer fruit combination. Try it with any summer fruit combination, like peaches and blueberries, blackberries and apricots, or mixed plums.

Provided by Amy Chaplin

Categories dessert

Time 55m

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 1/2 pounds ripe nectarines, pitted and cut into 1/2-inch slices
1 1/2 cups raspberries
1 tablespoon arrowroot powder
2 teaspoons pure vanilla extract
1/2 cup quinoa flakes
1 cup almond meal
1/2 cup brown rice flour
1/4 cup gluten-free oat flour
1/2 cup maple sugar, plus more for sprinkling
Pinch sea salt
6 tablespoons melted extra-virgin coconut oil
1 tablespoon maple syrup
2 teaspoons pure vanilla extract
1/2 cup toasted almonds, chopped
Pinch cinnamon

Steps:

Preheat the oven to 350 degrees F.
For the filling: Toss the nectarines, raspberries, arrowroot and vanilla in a large bowl to combine. Transfer the mixture to a 10-inch ovenproof skillet or baking dish, and spread out the fruit.
For the topping: Toss the quinoa flakes, almond meal, rice flour, oat flour, maple sugar and salt in a medium bowl to combine. Drizzle in 4 tablespoons of the coconut oil, and stir to combine. Add the maple syrup and vanilla, and mix again. Stir in the almonds.
Crumble the mixture over the fruit. Drizzle with the remaining 2 tablespoons coconut oil, and sprinkle with the cinnamon and maple sugar. Place the skillet on a baking sheet, and bake the crisp until the fruit filling is bubbling and the topping is golden, 45 minutes. Serve warm.

Nutrition Facts : Calories 392 calorie, Fat 21 grams, SaturatedFat 10 grams, Cholesterol 0 milligrams, Sodium 44 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 7 grams, Sugar 24 grams

RASPBERRY CRISP

Raspberry Crisp image

My raspberry patch keeps my family well supplied with luscious treats in summer. We enjoy these beautiful sweet berries in many desserts, including this one.-Patricia Staudt, Marble Rock, Iowa

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

4 cups fresh or frozen raspberries
1/3 cup sugar
1/3 cup plus 3 tablespoons all-purpose flour, divided
3/4 cup quick-cooking oats
1/3 cup packed brown sugar
1/4 cup cold butter, cubed

Steps:

In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.

Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 82mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 7g fiber), Protein 4g protein.

APPLE-RASPBERRY CRISP

Apple-Raspberry Crisp image

A different kind of apple crisp that tastes wonderful. I entered this recipe in a contest and it was a runner-up. It definitely was a winner to me. My husband loved it.

Provided by Domestic Goddess

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup packed brown sugar
1 tablespoon all-purpose flour
5 large Granny Smith apples - peeled, cored and thinly sliced
1 cup frozen raspberries, thawed
½ cup old-fashioned oats
½ cup all-purpose flour
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
6 tablespoons butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.

Nutrition Facts : Calories 384 calories, Carbohydrate 70.5 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 6.5 g, Protein 3.1 g, SaturatedFat 7.4 g, Sodium 188.3 mg, Sugar 50.8 g

APPLE RASPBERRY CRISP

Apple Raspberry Crisp image

This crisp is so delicious served with a scoop of vanilla ice cream. Guests are sure to love the crumble topping and sweet-tart filling.

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

10 cups thinly sliced peeled tart apples (about 10 medium)
4 cups fresh raspberries
1/3 cup sugar
3 tablespoons plus 3/4 cup all-purpose flour, divided
1-1/2 cups old-fashioned oats
1 cup packed brown sugar
3/4 cup whole wheat flour
3/4 cup cold butter

Steps:

Place the apples and raspberries in a large bowl. Add sugar and 3 tablespoons all-purpose flour; toss gently to coat. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the oats, brown sugar, whole wheat flour and remaining all-purpose flour. Cut in butter until crumbly; sprinkle over top (dish will be full)., Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Serve warm.

Nutrition Facts :

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