Raspberry-Almond Crumble
4

Serves 6 to 8

Raspberries and almonds make a classic pairing. Enjoy the delicate peak-of-season berries baked with an almond-coconut crumble topping in this recipe.

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    Ingredients: 
    • 4 pints raspberries
    • 5 tablespoons maple sugar or white sugar, divided
    • 1/2 cup almond flour
    • 1/4 cup coconut flour
    • 1/4 cup sliced almonds
    • 1/4 teaspoon ground cardamom (optional)
    • 1/2 teaspoon ground cinnamon
    • 3 tablespoons butter, melted
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    Method: 

    Preheat oven to 350°F. In a large bowl, toss raspberries with 3 tablespoons sugar, then transfer to an 8-inch square baking dish. 

    In a large bowl, use your fingers to combine almond flour, coconut flour, almonds, cardamom, cinnamon, butter and remining 2 tablespoons sugar until mixture starts to come together and forms coarse crumbs. Sprinkle over raspberries and bake until lightly browned and fruit is bubbling, about 30 minutes. Serve immediately.

    Nutritional Info: 
    Per Serving:290 calories (150 from fat), 17g total fat, 7g saturated fat, 20mg cholesterol, 5mg sodium, 40g carbohydrate (3g dietary fiber, 9g sugar), 5g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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