Combine dry pudding mix, brown sugar and cinnamon in large bowl. Add raspberries, water and almond extract; mix lightly. Spoon into 1-1/2-qt. casserole sprayed with cooking spray.
Mix oats, flour, granulated sugar and 2 Tbsp. nuts in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle over fruit mixture in casserole; top with remaining nuts.
Bake 35 to 40 min. or until fruit mixture is hot and bubbly, and topping is golden brown. Cool slightly.
Serve topped with thawed COOL WHIP Whipped Topping.
How to Toast the Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts into single layer on bottom of shallow pan. Bake in 350°F oven 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, spread up to 1 cup nuts onto bottom of shallow microwaveable dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
Practice mindful eating by savoring the flavor of this fruit crumble and sticking to the recommended serving size.
Prepare using your favorite variety of PLANTERS Nuts.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 53g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.