Raspberry Crisp

A classic French dessert made by caramelizing apples in a cast-iron pan and then topping with a pastry crust. Our gluten-free crust is extra rich and nutty because it’s made from almond flour.

Plump, tart blackberries offset the inflammatory effects of the sugar while chopped Marcona almonds give the topping a great little crunch.

The best thing about a crisp or crumble is that it’s a quick and easy dessert that you can toss together with any fruit you have on hand. Small berries can be thrown in whole; larger ones, like strawberries, are better cut in half. Stone fruits, like plums, peaches, and apricots, need to be pitted and sliced into bite-sized pieces. You can also use frozen fruit, as long as you thaw it first and drain the liquid. You might try adding a little vanilla, ginger, or grated citrus zest to the fruit for added zing. Or use some “pie spices” like cinnamon, allspice, and cardamom in the topping.