Living in Minnesota, it’s hard for me to get my hands on fresh, sweet berries between the months of October and April… that’s not an exaggeration either. I try to eat produce when it’s in season, so when the fresh berries roll into town, I am stalking up like crazy. In the meantime, I am serving up this Raspberry Crisp. It works with both FRESH or FROZEN berries, so I will be pulling this one out in the deep depths of winter when I am craving these fresh summer fruits.
Here’s what you’ll need…
Filling
3 cup raspberries
1 Tbs tapioca starch
2 Tbs honey
Crisp
1/4 cup butter or coconut oil
2 Tbs honey
1 cup rolled oats
3 Tbs tapioca starch
Directions:
- Preheat oven to 350F
- Combine filling ingredients and stir
- Combine crisp ingredients in a separate bowl
- Layer filling and crisp into an 8×8 inch baking dish
- Bake for 35 minutes
- Enjoy warm with some coconut cream
Raspberry Crisp
Cook Time
35 mins
When berries are in season, I always stockpile my refrigerator for recipes like this.
Course:
Dessert
Cuisine:
American
Servings: 8
Ingredients
Filling
- 3 cup raspberries
- 1 Tbs tapioca starch
- 2 Tbs honey
Crisp
- 1/4 cup butter or coconut oil
- 2 Tbs honey
- 1 cup rolled oats
- 3 Tbs tapioca starch
Instructions
-
Preheat oven to 350F
-
Combine filling ingredients and stir
-
Combine crisp ingredients in a separate bowl
-
Layer filling and crisp into an 8x8 inch baking dish
-
Bake for 35 minutes
-
Enjoy warm with some coconut cream
