RASPBERRY CRISP
This raspberry crisp is a tasty, relatively quick treat! Serve it with your favorite vanilla ice cream.
Provided by Mama Wallace
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Gently toss raspberries with sugar and flour in a large bowl. Pour into the prepared baking dish.
- Combine oats, flour, brown sugar, and coconut in another large bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Lightly sprinkle the crumb mixture over the berries.
- Bake in the preheated oven until golden brown, 30 to 40 minutes. Let cool.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 46.4 g, Cholesterol 20.3 mg, Fat 11.2 g, Fiber 7.2 g, Protein 3.1 g, SaturatedFat 7.2 g, Sodium 60 mg, Sugar 27.3 g
RASPBERRY-ALMOND CRISP
Nuts and yogurt lend healthy protein to this salty-sweet, gluten-free dessert that pulls its inspiration from crunchy granola. Each serving contains a cup of raspberries, which equals a third of the daily requirement for vitamin C.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h5m
Number Of Ingredients 11
Steps:
- Crumble: Preheat oven to 350 degrees. Brush an 8-inch baking dish with melted unsalted butter. Pulse 1/2 cup rolled oats in a food processor until finely ground. Transfer to a bowl; stir in 1 more cup oats, 1/2 cup sliced raw almonds, 1/4 cup light-brown sugar, 1/2 teaspoon kosher salt, and 6 tablespoons melted butter.
- Filling: In another bowl, gently combine all ingredients and a pinch of salt.
- Transfer filling to prepared dish. Sprinkle top with oat mixture; bake until bubbling around edges and top is golden brown, 45 to 50 minutes. Let cool 30 minutes; serve with plain yogurt.
NECTARINE-RASPBERRY CRISP WITH QUINOA-ALMOND TOPPING
Crisps are one of the best summer desserts. They come together in minutes, then can be left alone to bake. Plus, you get everything a pie has to offer in much less time and with no risk of a soggy crust. Quinoa flakes and toasted almonds give the tasy gluten-free and dairy-free topping crunch and texture. Sweetened with maple sugar and made buttery by coconut oil, it's a good recipe to have on hand for any summer fruit combination. Try it with any summer fruit combination, like peaches and blueberries, blackberries and apricots, or mixed plums.
Provided by Amy Chaplin
Categories dessert
Time 55m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- For the filling: Toss the nectarines, raspberries, arrowroot and vanilla in a large bowl to combine. Transfer the mixture to a 10-inch ovenproof skillet or baking dish, and spread out the fruit.
- For the topping: Toss the quinoa flakes, almond meal, rice flour, oat flour, maple sugar and salt in a medium bowl to combine. Drizzle in 4 tablespoons of the coconut oil, and stir to combine. Add the maple syrup and vanilla, and mix again. Stir in the almonds.
- Crumble the mixture over the fruit. Drizzle with the remaining 2 tablespoons coconut oil, and sprinkle with the cinnamon and maple sugar. Place the skillet on a baking sheet, and bake the crisp until the fruit filling is bubbling and the topping is golden, 45 minutes. Serve warm.
Nutrition Facts : Calories 392 calorie, Fat 21 grams, SaturatedFat 10 grams, Cholesterol 0 milligrams, Sodium 44 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 7 grams, Sugar 24 grams
ALMOND AND RASPBERRY SLICE
Steps:
- Preheat an oven to 350 degrees F. Lightly grease a 9 1/2 by 8-inch baking pan lined with parchment paper with 1 tablespoon of butter.
- To make the almond topping, combine 5 tablespoons butter, 1/4 cup sugar, 1 teaspoon vanilla extract with the almonds and milk in a medium-sized saucepan. Cook over a low heat until the butter has melted, and then leave the mixture out to cool.
- To make the slice, whip together the remaining 1 stick 3 tablespoons butter, 1/2 cup sugar and vanilla extract with an electric beater until pale and creamy. Sift the flour with cornstarch and add the dry ingredients to the butter mixture in 2 batches, beating on low speed until just mixed. Pour the batter into the baking pan and bake for 12 minutes, or until lightly golden brown. Remove the pastry from the oven and leave it out to cool for 10 minutes.
- Carefully spread the raspberry jam over the pastry base, and then spread the cooled almond topping over the jam. Return the dessert to the oven and bake for an additional 25 minutes, or until golden.
RASPBERRY ALMOND BARS
This is my favorite bar recipe. It tastes delicious and is well worth the effort! This would be a treat on anybody's Christmas tray or maybe even a potluck. I used Oil crust for 1 pie Recipe #82181 for the pie dough and it worked out great! Hope you enjoy it!
Provided by BestTeenChef
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pie dough for one crust unbaked shell. Line an 8-inch square ungreased cake pan with pastry.
- Spread with raspberry jam.
- Cream butter and sugar together thoroughly. Add eggs, beating until light and fluffy. Add flour and salt; blend well.
- Divide batter in half. Colour half pink and half green.
- First spread green layer, doing your best not to spread the jam onto the green batter. Once green is covering all of the jam, repeat with pink layer.
- Bake at 350°F for 30-40 minutes or until toothpick comes out clean. Cool completely then frost.
- Frosting:.
- Beat frosting ingredients together until smooth and creamy, adding enough icing sugar to make a spreading consistency. Spread over cooled bars.
- Let set and then cut into bars.
Nutrition Facts : Calories 163.2, Fat 8.1, SaturatedFat 4, Cholesterol 31.7, Sodium 104.7, Carbohydrate 21.5, Fiber 0.4, Sugar 14.6, Protein 1.4
MANGO AND RASPBERRY CRISP
The recipe for this crisp topping can be doubled or tripled. Store up to one week in the refrigerator, or one month in the freezer; if frozen, thaw before using. So delicious!!
Provided by Chef mariajane
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F
- Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoons flour and set aside.
- In a medium bowl, whisk together hazenuts, salt, remaining 3/4 cup flour, and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives, until the mixture is crumbly. Continue working in the butter until completely incorporated and there are no dry crumbs. Squeeze mixture together to create pea-size to half-inch clumps.
- Add the raspberries to the reserved mangoes, and divide the mixture among 4 small baking dishes. Place one-quarter of the nut and flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until golden brown and the fruit juices are thick and bubbling 35-40 minutes. Remove from oven; place on wire rack until slightly warm.
Nutrition Facts : Calories 604, Fat 31.8, SaturatedFat 12.1, Cholesterol 45.8, Sodium 78.9, Carbohydrate 79.2, Fiber 7.7, Sugar 51.5, Protein 7.3
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