Raspberry Almond Crumble Skillet

• 4 cups fresh raspberries
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon zest
• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup old-fashioned oats
• 1/2 cup brown sugar, packed
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup sliced almonds
• Vanilla ice cream (optional, for serving)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a medium bowl, mix raspberries, granulated sugar, cornstarch, and lemon zest. Set aside.
3. 3 In another bowl, combine flour, almond flour, oats, brown sugar, and cinnamon.
4. 4 Cut in cold butter until mixture resembles coarse crumbs.
5. 5 Stir in sliced almonds.
6. 6 Pour raspberry mixture into a greased oven-safe skillet.
7. 7 Evenly sprinkle the crumble topping over the raspberries.
8. 8 Bake for 35 minutes, or until the topping is golden brown and the filling is bubbly.
9. 9 Let cool for 10 minutes before serving.
10. 10 Serve with a scoop of vanilla ice cream if desired.

Equipment

• Oven-safe skillet
• Mixing bowls
• Pastry cutter or fork

Variations

• Add a handful of fresh blackberries or blueberries for a mixed berry crumble.
• Swap almonds for pecans for a different nutty flavor.

Substitutions

• Use almond extract in place of lemon zest for a deeper almond flavor.
• Substitute coconut oil for butter to make it vegan.

Pairings

• Serve alongside a pot of freshly brewed coffee.
• Pair with a glass of late-harvest Riesling for a delightful dessert wine.

Nutrition

Tips

• For a gluten-free option, use gluten-free flour blends.
• If raspberries are out of season, substitute with frozen berries for convenience.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.
• Pair with a dollop of whipped cream for extra indulgence.

FAQ