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Raspberry-Almond Crumble

Serves 6 to 8
Time 40 min
Raspberries and almonds make a classic pairing. Enjoy the delicate peak-of-season berries baked with an almond-coconut crumble topping in this recipe.
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 remaining 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.

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.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.