Easy Raspberry Crisp
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This Raspberry Crisp is one of my favorite “effortless but elegant” desserts. I lightened the sugar, boosted the berry count, and kept the flavors vibrant, fresh, and naturally delicious. It’s warm, cozy, and bursting with antioxidants — a beautiful treat for family gatherings or just a little everyday joy. Serve it warm with coconut whip or a small scoop of vanilla ice cream… heaven!
Equipment
- small ramekins or 8x8 baking dish
- mixing bowls
- cheese grater or pastry cutter for butter
- Measuring cups and spoons
- spatula
- cooling rack
Ingredients
Raspberry Filling
- 4 cups fresh raspberries
- 1 cup coconut palm sugar or organic cane sugar
- 1 tbsp cornstarch
- ½ tsp ground cinnamon
- 1 tbsp lemon juice
- 1 pinch sea salt
Crumble Topping
- ⅓ cup gluten-free oats or gluten-free flour
- ¼ cup coconut palm sugar or organic cane sugar
- ¼ tsp ground cinnamon
- 4 tbsp cold unsalted vegan butter cut into small pieces
- 1 pinch sea salt
Instructions
- Preheat the oven to 400°F
- Grease a pie dish or 8×8 baking pan with coconut oil or cooking spray
Make the Crumble Topping
- Mix the oats (or flour), sugar, cinnamon, and salt in a medium bowl.⅓ cup gluten-free oats or gluten-free flour, ¼ cup coconut palm sugar or organic cane sugar, ¼ tsp ground cinnamon, 1 pinch sea salt
- Add the cold vegan butter and work it in using your fingertips or a cheese grater until the mixture is coarse and crumbly. Chill while preparing the filling.4 tbsp cold unsalted vegan butter
Make the Filling
- In a large bowl, gently toss the raspberries with lemon juice, sugar, cornstarch, cinnamon, and a pinch of salt.4 cups fresh raspberries, 1 cup coconut palm sugar or organic cane sugar, 1 tbsp cornstarch, ½ tsp ground cinnamon, 1 tbsp lemon juice, 1 pinch sea salt
Assemble
- Pour the raspberry filling into the prepared baking dish and sprinkle evenly with the crumble topping.
- (Extra filling? Place it into ramekins and bake alongside the crisp.)
- Bake for 25 minutes, or until the topping is golden and the filling is bubbling.
Rest and Serve
- Allow to cool for 10 minutes so the juices thicken. Serve warm with ice cream or coconut whip.
Video
More About This Recipe
Kitchen Tools You’ll Need
- Small Ramekins or 8×8 baking dish
- Medium and large mixing bowls
- Cheese grater or pastry cutter
- Measuring cups and spoons
- Spatula
- Cooling rack
Cooking Tips for the Perfect Raspberry Crisp
- Don’t skip the rest time! The filling thickens as it cools.
- If you’re serving a crowd, double the recipe and bake in a 9×13 pan.
- Fresh berries work best, but thawed frozen raspberries can be used—just add 1 extra tablespoon cornstarch.
- Want deeper flavor? Add a splash of vanilla to the filling.
Nutrition
Serving: 1servingCalories: 190kcalFat: 6gFiber: 5gSugar: 20g
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