Raspberry Crisp recipe

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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

Nutrition Info

288.1 calories
carbohydrate: 46.4 g
cholesterol: 20.3 mg
fat: 11.2 g
fiber: 7.2 g
protein: 3.1 g
saturatedFat: 7.2 g
servingSize: -
sodium: 60 mg
sugar: 27.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Gently toss raspberries with sugar and flour in a large bowl. Pour into the prepared baking dish.

  3. 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.

  4. Bake in the preheated oven until golden brown, 30 to 40 minutes. Let cool.

Recipe Yield

1 8-inch baking dish

Recipe Note

This raspberry crisp is a tasty, relatively quick treat! Serve it with your favorite vanilla ice cream.

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