This raspberry crisp is a delicious and speedy dessert! Serve it with the vanilla ice cream of your choice.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 1 8-inch baking dish |
Ingredients
- 4 cups fresh raspberries
- ⅓ cup white sugar
- 3 tablespoons all-purpose flour
- ½ cup quick-cooking oats
- ⅓ cup all-purpose flour
- ⅓ cup packed brown sugar
- ¼ cup shredded coconut
- ¼ cup cold butter, cubed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Gently toss raspberries with sugar and flour in a large bowl. Pour into the prepared baking dish.
- Combine oats, flour, brown sugar, and coconut in another large bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Lightly sprinkle the crumb mixture over the berries.
- Bake in the preheated oven until golden brown, 30 to 40 minutes. Let cool.
- Frozen raspberries may be used in place of fresh raspberries. You can mix it up, and add blueberries, too, for a fun little twist!
- To double, use a 9×13-inch pan.
Nutrition Facts
| Calories | 288 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 7 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 60 mg |
| Sugars | 27 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy to make and so yummy!
Five stars for the ease of making this. Four stars for the taste. I found it a bit on the tart side. I also think that maybe it should be made in a smaller dish since the layer is so thin. Thanks for sharing your recipe.