Raspberry Cashew Crisp for Two.

A classic fruit dessert with a unique nut crisp

I say “for two,” but really, I could eat this entire crisp all by myself.

To be honest, I invented this raspberry cashew crisp on a whim. I had a bunch of raspberries in the refrigerator and a ton of cashews in the pantry, so this dessert was born.

After making this crisp and photographing it, I have a newfound love for doing photo shoots outside, especially when the weather is nice. There’s this one tree I take photos under, which provides the perfect balance between shade and sunlight. I mean, I love this pic:

Anyway, back to this crumble. Usually crisps and crumbles are reserved for the autumn and winter months, but I think they’re the best light dessert. Therefore, since I love light desserts in the spring and summer months, this crumble was the perfect fit for this past weekend (and really any BBQ! – hint, hint…fourth of July 🙂 ).

When I was initially testing this recipe, I realized that I did not know the difference between crumble and crisp. Really, what is the difference? Crumbles and crisps are really similar – both contain fresh fruit with streusel-like toppings that get baked until the fruit is cooked thoroughly. The main and original difference is that the streusel topping of a crisp contains oats whereas a crumble topping does not. However, the difference really doesn’t matter, and the terms ‘crumble’ and ‘crisp’ are used interchangeably. Whether the dessert is called a crumble or crisp does not prevent me from shoving it in my mouth.

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Raspberry Cashew Crisp for Two

Crisp

  • 2 cups old-fashioned rolled oats
  • 1 cup cashews, chopped
  • 3/4 cup light, packed brown sugar
  • 1/2 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter, melted

Filling

  • 3 cups fresh raspberries
  • 1/2 cup white, granulated sugar

  1. Preheat oven to 350? F.  Grease a 6″ diameter cast iron skillet.  Set aside.

  2. In a small bowl, mix all crisp ingredients until cashews, flour, and oats are fully coated in butter and brown sugar.  Set aside.

  3. In large bowl, toss raspberries with white, granulated sugar until all raspberries are fully coated in sugar.  Add raspberries to greased skillet, and sprinkle crisp on top, making sure all raspberries are fully covered.

  4. Bake crisp for 35 minutes, or until raspberries are bubbling and crisp is golden brown.  Serve with ice cream, and dig in!

 

 

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