Raspberry Crisp
Description
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.
Ingredients
•
4 cups fresh raspberries
•
1/3 cup white sugar
•
3 tablespoons all-purpose flour
•
1/2 cup quick-cooking oats
•
1/3 cup all-purpose flour
•
1/3 cup packed brown sugar
•
1/4 cup shredded coconut
•
1/4 cup cold butter, cubed
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2
Gently toss raspberries, white sugar, and 3 tablespoons flour in a bowl; transfer to the prepared baking dish.
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.
4
Bake in the preheated oven until golden brown, 30 to 40 minutes. Cool.