Raspberry Crisp

Name: Raspberry Crisp
Ingredients: 1/2 cup flour (70 g); 20 g crushed almonds, walnuts or almond powder; 1/8 tsp salt; 3 Tbsp brown sugar (20 g); 1/4 tsp ground cinnamon; 50 g cold unsalted butter; 3 cups fresh or frozen raspberries (600 g); 4 tsp sugar; 1 1/2 Tbsp flour; 1/2 tsp vanilla extract or vanilla oil (optional)

10 ingredients

11 steps

Ingredients

1/2 cup flour (70 g)
20 g crushed almonds, walnuts or almond powder
1/8 tsp salt
3 Tbsp brown sugar (20 g)
1/4 tsp ground cinnamon
50 g cold unsalted butter
3 cups fresh or frozen raspberries (600 g)
4 tsp sugar
1 1/2 Tbsp flour
1/2 tsp vanilla extract or vanilla oil (optional)

Directions

1

Mix the flour, nuts, salt, brown sugar and cinnamon for the topping in a bowl.
2

Cut butter into pea-sized pieces and add to the flour mixture.
3

Crumble the butter into the flour mixture using your fingers, until it's sandy in consistency and there are small balls of butter-flour-sugar formed.
4

My crisp topping turns out like this!
5

Refrigerate until ready to bake.
6

Preheat oven to 190C/375F.
7

In a separate bowl, toss the raspberries with 4 tsp sugar, 1 1/2 Tbsp flour, and 1/2 tsp vanilla so they are evenly coated
8

Lay the raspberries across the bottom of pie dish and top with the topping.
9

Bake for 30-40 minutes or the berries are bubbling and the topping has turned golden brown.
10

During baking, check the topping periodically to make sure it's not browning too early.
11

If it is, lightly lay over a piece of aluminum foil to prevent it from burning.