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Classic Raspberry Crisp Recipe

This makes an 8×8 pan, but double it up for a 9×13! If doubling and you don’t quite have 8 cups of raspberries, add blueberries for a filler. If you don’t like coconut, double the flour instead. Delicious!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 -6

Ingredients

  • 4 cups fresh raspberries + 1 cup sunshine rasperries, which are golden in color
  • 1/3 cup coconut sugar + 2 Tbsp.
  • 1/3 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/4 cup shredded coconut
  • 1/8 cup brown sugar we like to use dark brown
  • 1/2 tsp. cardamom
  • 1/2 tsp. salt
  • 2/3 cup cold butter small cubes
  • 1 Tbsp. olive or avocado oil

Instructions

  • In an 8x8 baking pan, gently toss raspberries with 2 tablespoons of coconut sugar.
  • In another medium bowl, combine the flour, oats, coconut sugar, coconut, dark brown sugar, cardamom, and salt.
  • Add in the butter cubes and mix  togehter until the it resembles coarse crumbs. Add a tablespoon of olive or avocado oil to add moisture.
  • Lightly sprinkle the crumb mixture over the berries.
  • Bake at 350° for 30-35 minutes or until golden brown. Serve with your favorite premium vanilla ice cream or fresh whipped cream.