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almond crumble

Blackberry and Almond Crumble

When I buy plump, tart blackberries at the farmers’ market, I usually devour them before I make it home. When I manage to save a few, I make this crumble. I like my desserts to be simple (mostly because I’m not much of a pastry chef and I don’t want to screw them up). Chopped almonds (I like to use Marconas) give the topping a great little crunch and, along with the berries, offset the pro-inflammatory effects of the sugar. - Celebrity Chef, Seamus Mullins
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Chocolate Mousse

Chocolate Mousse

A small portion of this rich indulgence is just right. The traditional French method calls for raw eggs, so make sure you use fresh, organic, pastured eggs. 
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granitas and macaroons

3 Granita Recipes

Refreshingly frosty, these fruit-based, slightly sweetened palate cleansers are very easy to make. All three recipes make about 1 quart each.
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raspberry crisp

Raspberry Crisp

Luscious raspberries and plums are topped with a crunchy crumble of oatmeal, pecans and brown sugar. Other types of fruit, such as apples, peaches and nectarines, also work well in this recipe. Try subbing in maple syrup for the brown sugar. 
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