Raspberry & Almond Crisp
Print recipe
| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Serve Hot |
| Occasion | Barbecue, Birthday Party, Casual Party, Formal Party |
| Region | American |
| By author | Karen S Burns-Booth |
A "Crisp" is the American version of our British crumble and this Raspberry and Almond Crisp is a breeze to prepare and makes the most of all the wonderful summer raspberries that are available right now.
Ingredients
- 2 x punnets of raspberries, between 450g and 500g
- 3 tablespoons icing sugar (plus extra for sifting)
- 200g plain flour
- 100g butter
- 75g caster sugar
- 50g ground almonds
- 100g amaretti biscuits, crumbled
Note
A "Crisp" is the American version of our British crumble and this Raspberry and Almond Crisp is a breeze to prepare and makes the most of all the wonderful summer raspberries that are available right now.
Directions
| Step 1 | Pre-heat oven to 180C/375F/Gas mark 5. |
| Step 2 | Place the raspberries into a baking dish, add the icing sugar before mixing it in with the raspberries. |
| Step 3 | Put the flour, butter, sugar and ground almonds into a mixer and pulse on medium until you have large crumbs. Add the crumbled amaretti biscuits and pulse once again for a few seconds. |
| Step 4 | Spoon the crumble mixture over the top of the fruit and bake for 25 to 30 minutes until the topping is golden brown. |
| Step 5 | Sift some icing sugar over the top before serving with cream or ice cream. |
