This creation was invented because I wanted to be different, I wanted to make something different than what I could already find. I didn’t want a chocolate cobbler on top of my fruit, I wanted something with more texture, so I went with a crumble that incorporates almonds, oatmeal and chocolate chips. The tart raspberries play nicely with the creamy chocolate, but it can be a bit intense so this does require a little bit of whipped cream or some vanilla ice cream.
To a large bowl add the oats, almonds and chocolate chips.
To the bowl of a food processor add the flour, sugar, brown sugar, cocoa powder and salt, pulse a few times to combine.
Add the cubed butter and pulse until the butter has reached pea sized lumps, add in the oil and pulse a few more times.
Add the flour and butter mixture to the crumble goodies and stir to combine, set aside.
Filling
In a 9x13 casserole pan add the frozen raspberries, flour and sugar, toss to coat.
Sprinkle the crumble over the filling, I add a bit more to the middle of the tray because the corners always seem to collect more topping.
Bake at 375F for 35-40 minutes, the told should be darker and you should see a little raspberry juice bubbling up in some cracks. Let cool at least 15 minutes before digging in.