Raspberry Almond Crisp

For me, fall is the season for rustic fruit desserts.  Crisps, cobblers, grunts, crumbles, slumps, pandowdys and brown bettys; all homey variations on the classic fruit-sugar-butter combination.  Raspberries come into their prime in early fall, so this past weekend, my sister and I did some fall raspberry picking. After gorging ourselves on as many of the berries as we could eat raw, I was ready to bake. I wanted to make an unembellished dessert that would highlight the raspberries, while gently blanketing them in a snug bed of crisped almonds, butter and sugar.  Crisps have a lot going for them, they are reliable, take well to innovation and substitutions and can be easily whipped up with whatever ingredients you have on hand. This Raspberry Almond Crisp smells amazing, and makes a perfect early autumn treat. 


Yield: Serves 6


   Almond crisp topping:

  • 10 tablespoons butter, melted
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 1/2 cups flour
  • 1/2 teaspoon kosher salt
  • 1 cup almonds, ground or finely chopped
  • 1/2 tablespoon vanilla extract
  • 1 1/2 teaspoons almond extract

   Raspberry mixture:

  • 3 pints raspberries (4 generous cups) washed
  • 3 teaspoons lemon juice
  • 3 tablespoons flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons vanilla extract


  1.  Preheat oven to 375.
  2. For the crisp topping: In a large bowl, mix together the dry ingredients (sugars, flour, salt, almonds).   Add the melted butter, vanilla and almond extracts and mix with your hands to combine. The texture should resemble wet sand. Reserve the crisp topping in the freezer until ready to bake.
  3. For the raspberry mixture: Gently mix together the raspberries, sugar, lemon juice, vanilla, salt and flour until raspberries are coated.
  4. Grease 6 small skillets/ramekins (or one 9 inch pie pan).  Fill container(s) three-quarters full with berry mixture, and carefully pat the crisp topping onto berries.
  5. Bake for 40 minutes until the crisp is golden and the raspberry filling is bubbling.  Let cool for 15-30 minutes.  Even though the smell is incredible, the berries will burn your mouth if you dig in too soon (yes, this based on personal experience…multiple times this week!).