SOMETHING SIMPLE: Raspberry Crisp for Two

One thing about me is that I pretty much always want a sweet treat. I love those little sour gummy candies. I keep a stash of homemade cookie dough in my freezer, in case I have an emergency that only chocolate chips can solve. I will spend hours carefully constructing a multilayered cake to celebrate your birthday — as long as I can have a little slice.

As a combination aspiring healthy person slash certified sugar fanatic, I’ve had to hone my approach over the years to ensure that I can enjoy a little something sweet while still getting plenty of the nutrients that really matter. That’s why I love what I call double-duty desserts, which satisfy my sweet tooth with wholesome ingredients that also help meet my macronutrient goals.

Practically speaking, this means that if I want a sweet treat, I think about how to include some extra protein and fiber. That cookie dough in my freezer is full of hemp seeds. If I’m baking a birthday cake, I’m probably using half almond flour. And if I’m lucky enough to encounter some of my favorite sour candies in the course of my day, I’m enjoying them with a side of walnuts.

I’m not trying to conquer my sugar cravings; I’m just trying to make them work for me.

Because raspberries are packed with fiber — and naturally sweet but relatively low in sugar — they make a perfect building block for this double-duty dessert. I like a bit of maple ­syrup for added sweetness and a slightly nutty caramel flavor, but you can use less if you want. A crispy topping of mostly oats and pecans bumps up the fiber and protein content, which helps slow digestion and prevent the dreaded blood-sugar spike and crash.

In addition to its balanced macro­nutrient breakdown, this dish is packed with antioxidants and vitamin C. I like adding chia seeds, in part for the extra boost of fiber and omega-3 fatty acids — but also because, when mixed with the lemon juice and maple syrup, the seeds soften and help stabilize the fruit filling as it bakes. If you prefer to use cornstarch, you can sub in an equal amount for the chia seeds to make a slightly thicker filling.

Healthy eating doesn’t have to mean depriving yourself of the foods you love — especially if you can find a way to make them work for you.

When raspberries are plentiful in the late spring and summer, I’ll pick fresh ones from the tangled bushes in my backyard and bake them into these crisps. But this recipe is equally as delicious (and nutritious) with frozen berries, which are flash-frozen at peak ripeness and so retain their vitamins, minerals, and antioxidants.

If you’re using frozen berries, it’s best to let them thaw in the refrigerator before assembling the crisps. Otherwise, you’ll have to increase the bake time until the filling is bubbling — that’s your visual indicator that the fruit is fully cooked and the flavors have had enough time to develop.

And because a fruit crisp is a pretty forgiving recipe, you can tweak this one to accommodate your preferences and what you have on hand. Maybe you’d rather use a mix of different fresh or frozen berries. If you want more lemon flavor, you could mix a bit of lemon zest into the topping. Or for more warming spice, add a pinch of ground cloves along with the cinnamon. Need more protein? Serve your crisp with a spoonful of Greek yogurt, à la mode style.

However you want to mix it up, healthy eating doesn’t have to mean depriving yourself of the foods you love — especially if you can find a way to make them work for you.