Raspberry Crisp

I love raspberries and this dessert showcases them in a manner that is not too sweet but more natural.  The topping contains the sweetness that drips into the tart berries beneath.  If you love a sweeter style you could add up to ½ a cup of white or brown sugar into the berry mixture.

2 12oz. Bags of frozen raspberries

¼ cup of framboise, creme de cassis or chambord liqueur

1 Tbsp. cornstarch

¼ tsp. salt

1 lemon, juiced

Topping:

1 ½ cups oats

½ cup butter, cut into pieces

½ cup brown sugar

1 tsp. cinnamon

¼ tsp. cloves, ground

¼ tsp. salt

1 cup almonds

¼ cup sliced almonds for garnish

Preheat oven to 350* Mix berries in a large bowl with berry flavored liqueur and cornstarch, add salt and lemon juice. Turn berries into a 8 or 9 inch square pan or divide the mixture between 2 pie plates for sharing. 

For topping mix oats, butter, brown sugar, spices, salt and almonds in a food processor until nuts and oats are coarsely ground and mixed in with the other ingredients (or blenderize the oats and almonds before mixing by hand in a bowl). Sprinkle over the top of the berries and spread the almond slices around the edges decoratively. I like garnishing with nuts so it's obvious to anyone with allergies what is in the dish. Bake for 30 minutes, the berries will be bubbly throughout the dish.

Vegan version:

Swap out ½ cup coconut oil for the butter and add ½ cup coconut to the crisp mixture.