Name: Raspberry Browned Butter Crumble
Yield: 1 item
Ingredients: 1 ½ sticks butter; ½ cup dark brown sugar; 1 ⅓ cups all purpose flour; 1 cup almonds; 2 teaspoons salt; 3 pints red raspberries; 2 pints black raspberries; ⅔ cup granulated sugar; 1 teaspoon lemon zest; 2 tablespoons cornstarch

Serves: 1 item

Ingredients: 10

A delightful dessert that showcases the rich and nutty flavors of browned butter paired with tart raspberries, topped with a crunchy almond crumble.

Ingredients

1 ½	sticks butter
½	cup dark brown sugar
1 ⅓	cups all-purpose flour
1	cup almonds
2	teaspoons salt
3	pints red raspberries
2	pints black raspberries
⅔	cup granulated sugar
1	teaspoon lemon zest
2	tablespoons cornstarch

Instructions

1.	Prepare the Browned Butter Topping:
2.	Start by preheating the oven to 350°F and generously butter a 9x13 baking dish. Butter a cookie sheet for toasting almonds.
3.	In a small saucepan over medium heat, melt the butter. Stir constantly with a wooden spoon until the butter turns nutty and brown specks form at the bottom of the pan. This process takes about 7-10 minutes. Transfer the browned butter to a small bowl and refrigerate until it becomes firm, approximately 1 hour.
4.	Using a food processor, pulse the almonds with 1 teaspoon of salt until they reach a crumbly texture without turning into powder. Spread the almond mixture evenly on the cookie sheet and toast in the preheated oven for about 5 minutes or until fragrant.
5.	In a large bowl, combine the all-purpose flour, dark brown sugar, and the remaining teaspoon of salt. Incorporate the toasted almonds into the mixture. Set aside.
6.	Once the browned butter has solidified, take it out of the fridge. Place spoonfuls of the chilled butter into the flour and almond mix. Using a pastry cutter, work the browned butter into the dry ingredients until the mixture resembles coarse oatmeal.
7.	Prepare the Raspberries:
8.	Arrange the red and black raspberries in the prepared baking dish. Add cornstarch and gently toss the berries until evenly coated. Sprinkle granulated sugar and lemon zest over the berries and toss gently once again.
9.	Sprinkle the browned butter crumble evenly over the raspberries. If there is excess topping, shape it into balls, refrigerate, and bake into delightful cookies. Bake the crumble in the preheated oven for 40-50 minutes or until the topping is golden brown and the fruit is bubbling.

Published on Jul 19, 2024 by Luminița