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  2. 23 Make-Ahead Diabetes-Friendly Desserts - AOL

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    This recipe takes oatmeal cookies up a notch with its cinnamony, buttery, delicious take on a much-loved classic dessert. View Recipe No-Bake Vegan Date Brownies

  3. Air-Fryer Raspberry Crumble Coffee Cake - AOL

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    With a ribbon of fresh homemade fruit filling, this homey coffee cake is perfect for breakfast with friends and family. But it is also equally delicious warm out of the air fryer for a weeknight ...

  4. With fresh or frozen berries, this crumble tastes ... - AOL

    www.aol.com/lifestyle/fresh-frozen-berries...

    Fresh, in-season berries always make the best crumble, but we always keep a bag of fruit in the freezer to have the taste of summer any time of year. ... but an equal quantity of fresh mixed ...

  5. Cranachan - Wikipedia

    en.wikipedia.org/wiki/Cranachan

    Modern recipes usually are made from a mixture of double cream, whisky, honey and fresh raspberries, with toasted oatmeal soaked overnight in a little drop of whisky. [4] Tall dessert glasses are often used to serve. Alternative versions of the recipe include orange cranachan, [5] cranachan trifle, [6] spiced rum, and shortbread round. For ...

  6. Triple Berry Crumble Pie Recipe - AOL

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    Learn the ingredients and steps to follow to properly make the the best Triple Berry Crumble Pie? recipe for your family and friends. Skip to main content. 24/7 Help ...

  7. Raspberry Clafoutis Recipe - AOL

    homepage.aol.com/food/recipes/raspberry-clafoutis

    1. Preheat the oven to 350°. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries. 2.

  8. 50 Raspberry Recipes That Are Tart, Sweet and Oh So Simple - AOL

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  9. Crumble - Wikipedia

    en.wikipedia.org/wiki/Crumble

    An apple crumble recipe involving a simple streusel topping appeared in the Canadian Farmer's Magazine in February 1917. [2] British chef and food writer Hugh Fearnley-Whittingstall describes crumbles as a "national institution" that became popular in Britain since World War II, the topping being easier to prepare than pastry. [ 3 ]