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!
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.