Recipe Of The Month – 4
Raspberry Almond Crumble!
This is one of my favorite recipes, because raspberries and almonds are two of my favorite things!
I’d say give it a go, it is delicious!
4 pints – raspberries
5 tablespoons – maple sugar or white sugar, divided
1/2 cup – almond flour
1/4 cup – coconut flour
1/4 cup – sliced almonds
1/4 teaspoon – ground cardamom (optional)
1/2 teaspoon – ground cinnamon
3 tablespoons – butter, melted
1. Preheat oven to 350°F. In a large bowl, toss raspberries with 3 tablespoons sugar, then transfer to an 8-inch square baking dish.
2. In a large bowl, use your fingers to combine almond flour, coconut flour, almonds, cardamom, cinnamon, butter and remining 2 tablespoons sugar until mixture starts to come together and forms coarse crumbs. Sprinkle over raspberries and bake until lightly browned and fruit is bubbling, about 30 minutes.
The crumble is better when it is served immediately, straight out of the oven, because it is still warm.
It is also incredible served over Vanilla Bean ice cream or frozen yogurt!
When it’s done it will look something like this! Enjoy.. <3
- Alli Simpson..xo