Serves: 4
Total Calories: 632
1. Preheat the oven to 375°F.
2. To make the topping, place the almonds in a food processor and grind to a meal. Transfer to a large mixing bowl along with the oats, walnuts, cashews, and salt, and mix well. Add the maple syrup and oil, and stir until well blended.
3. Arrange the raspberries, pears, apples, and blueberries in the bottom of a 2-quart baking dish. Cover with the topping, pour the peach juice on top, and bake 30 minutes, or until the fruit is hot and bubbly and the topping is crisp.
4. Serve warm, spooned into bowls.
This Raspberry Almond Fruit Crisp recipe is from the Going Wild in the Kitchen Cookbook. Download this Cookbook today.
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