raspberry crisp

Raspberry Crisp, Gluten Free and Vegan

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So today, (Thursday) I am doing a segment on New Day Northwest (11AM on KING5) celebrating a recipe that my mother taught me how to make as a child, and that goes back several generations. There are a few things about this that I really love. One is that it is so versatile- like you can use ANY fruit when you make this, which makes it wonderfully easy and delicious in any season.

Raspberry Crisp, gluten free vegan and cane sugar free

The other thing that I love is that it has really naturally made an easy transition to our “new lifestyle.” I swapped out gluten free oats, beet sugar and coconut oil for the traditional ingredients.

Raspberry Crisp, gluten free vegan and cane sugar free

So honest to goodness truth. I think I like it better. And I would never say that to you if it wasn’t true- I promise! I think it might be the coconut oil? Whatever it is- it is so good.

Raspberry Crisp, gluten free vegan and cane sugar free

I loved pulling this out of the oven last night all bubbly sweet berries and golden and crispy on the top, and letting the little girls delight in another dessert that they could not only eat without worry- but really enjoy! (That is a really big deal to me while we sort all this out!)

Raspberry Crisp, gluten free vegan and cane sugar free

I thought this would also be nice to post before Mother’s Day weekend. Whether you are trying to eat allergen free or not- this would be a wonderful dessert for your family! I would top it with some whipped coconut cream (Just whip some cold heavy coconut cream with a little sugar or beet sugar and you get a non-dairy, fluffy whipped cream!)

Ok, this is how you make this DELICIOUS gluten free- vegan raspberry crisp:

Preheat the oven to 350 degrees.
In a large bowl, combine the GF flour, baking soda, salt, cinnamon, beet sugar and 3 cups oats.

Raspberry Crisp, gluten free vegan and cane sugar free

Using a pastry cutter or forks, cut the coconut oil into the dry ingredients until you have a coarse crumb.

Sprinkle the raspberries with the 2 tablespoons sugar and cinnamon and mix well.

Raspberry Crisp, gluten free vegan and cane sugar free

Grease a 9×13” baking dish and fill with the fruit mixture. Sprinkle the crisp topping over the top of the fruit.

Raspberry Crisp, gluten free vegan and cane sugar free

Bake the crisp for about 45-50 minutes or until the fruit is hot and bubbly and the crispy is golden brown.

Raspberry Crisp, gluten free vegan and cane sugar free

Let cool slightly before serving.

Raspberry Crisp, gluten free vegan and cane sugar free

 

Recipe: Raspberry Crisp, Gluten Free and Vegan

Ingredients

  • -8 cups
 fresh or frozen raspberries
  • -2 tablespoons beet or palm sugar
  • -1/2 teaspoon cinnamon
  • For the Crisp Topping:
  • -1 cup gluten free flour (such as Bob’s Red Mill GF flour)
  • -1 teaspoon baking soda
  • -1 teaspoon kosher salt
  • -1 teaspoon cinnamon
  • -1 cup beet or palm sugar
  • -3 cups gluten free oats
  • -1 cup coconut oil

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, combine the GF flour, baking soda, salt, cinnamon, beet sugar, 3 cups oats and coconut oil. Using a pastry cutter or forks, cut the Coconut oil into the dry ingredients until you have a coarse crumb.
  3. Sprinkle the raspberries with the 2 tablespoons sugar and ½ teaspoon of cinnamon and mix well.
  4. Grease a 9×13” baking dish and fill with the fruit mixture. Sprinkle the crisp topping over the top of the fruit.
  5. Bake the crisp for about 45-50 minutes or until the fruit is hot and bubbly and the crispy is golden brown. Let cool slightly before serving.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 12

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16 Comments

  1. Love that you kept this both vegan and GF….that’s awesome! And I love raspberry crisps and crumbles. Pinned!

  2. Lisa says:

    Crisco was mentioned in the recipe…but I presume this is to be coconut oil?

  3. I love a solid berry crisp like this! So yummy!

  4. christine says:

    Lovely! Happy Mother’s Day to you!

  5. I could eat this for breakfast ,dessert, always!

    • I was just thinking that maybe I will have this for breakfast Abby!!

  6. Beautiful crisp, love all the crumbs. I always like sneaking a serving for breakfast ;) .

  7. Congrats on the segment, I bet you’ll be amazing! This recipe sounds fantastic and super yummy and versatile

  8. Heather, you are such a joy to watch, and how adorable were your girls in matching outfits! Fruit crisps are seriously one of my favorite desserts—I am so making this! Hope you have a wonderful mother’s day! xo

  9. Susan says:

    Yum- will make as soon as I am home . Doing great on GF. diet while in a China, easier than some other places in the world. Keep those new recipes coming, enjoying them all. Back soon,Mom

    • omg mom- wait till you get home and realize that dad watched a special on PBS and is going GF too! the whole dang family….

  10. Angela Greene says:

    This is so yummy! I made this on Friday for my son’s family birthday party. No one had any idea it was vegan. I didn’t have beet sugar, but I did have palm coconut sugar and it was great. I also used frozen blueberries, since that is what I had on hand. Everyone loved it! Thank you, thank you!
    Also, on another post you asked, if you should finish reading the Divergent Series and begin Fault in our Stars. Uh…YES to both! Although I’m not sure how you have time to read, but both of these are great. My soon-to-be 12-yr-old, read all of these books before me and encouraged me to read them. Definitely have tissue around for Fault in Our Stars. The week before Mothers Day, I was in AZ by the pool, a friend next to me was reading it and tears started streaming behind her sunglasses. It is a sweet story. My daughter and I read a lot of books together. I love it. Happy Reading!

  11. sara says:

    This was yummy! I cut the recipe by 4 for 2 people in 8×8 pan. I used organic brown rice flour with the oats and coconut sugar. I added teaspoon of chia seeds to fruit (2 1/2 cups raspberries/blackberries/blueberries/strawberries). Baked for about 30 min and served with coconut ice cream.