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Raspberry Crisp
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious raspberry crisp with coconut oat topping, perfect with fresh or frozen raspberries.
Ingredients:
  • 4 cups fresh raspberries
  • 0.33333334326744 cup white sugar
  • 3 tablespoons all-purpose flour
  • 0.5 cup quick-cooking oats
  • 0.33333334326744 cup all-purpose flour
  • 0.33333334326744 cup packed brown sugar
  • 0.25 cup shredded coconut
  • 0.25 cup cold butter, cubed
Instructions:
  • Heat your oven to a perfect 350 degrees F (175 degrees C) and generously grease an 8-inch square baking dish.
  • In a spacious bowl, delicately coat raspberries with sugar and flour. Transfer the mixture into the baking dish.
  • In a separate large bowl, mix together oats, flour, brown sugar, and coconut. Use 2 knives or a pastry blender to cut in cold butter until the mixture looks like coarse crumbs. Sprinkle the crumb mixture evenly over the berries.
  • Bake in the oven until beautifully golden, about 30 to 40 minutes. Allow to cool before serving.

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