Raspberry Crisp

This raspberry crisp recipe is topped with a coconut and oat crumb topping. You can use either fresh or frozen raspberries. Serve with vanilla ice cream.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 288 Calories

Ingredients

• 3 tablespoons all-purpose flour
• 4 cups fresh raspberries
• 0.33333334326744 cup white sugar
• 0.33333334326744 cup all-purpose flour
• 0.33333334326744 cup packed brown sugar
• 0.25 cup shredded coconut
• 0.5 cup quick-cooking oats
• 0.25 cup cold butter, cubed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

Step 2

Gently toss raspberries, white sugar, and 3 tablespoons flour in a bowl; transfer to the prepared baking dish.

Step 3

Combine oats, ⅓ cup flour, brown sugar, and coconut in a separate bowl; cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Lightly sprinkle crumb mixture over berries.

Step 4

Bake in the preheated oven until golden brown, 30 to 40 minutes. Cool.