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Raspberry Blueberry Maple Crisp
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Raspberry Blueberry Maple Crisp

Ingredients
Scale
Filling
- 3 cups raspberries
- 1 cup blueberries
- ¼ cup Fuller’s Sugarhouse pure maple sugar
- 1 tbsp lemon zest
- 2 tbsp flour
Topping
- ½ cup old-fashioned rolled oats
- 3 tbsp flour
- 1/3 cup almonds
- 4 tbsp Fuller’s Sugarhouse pure maple sugar
- ½ tsp cinnamon
- Pinch salt
- 4 tbsp butter
Instructions
- Preheat oven to 375°F. Combine filling ingredients in a bowl and pour into a buttered 8” square or 9” round baking dish.
- Combine rolled oats, flour, almonds, Fuller’s Sugarhouse pure maple sugar, cinnamon, and salt in a bowl. Add the butter and combine ingredients into a crumbly mixture of pea-sized pieces. Sprinkle the topping over the berry mixture in an even layer.
- Bake for approximately 45 minutes or until the crisp topping is browned.
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