Classic Fresh Raspberry Crisp

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!


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


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