Raspberry Oat Crisp
It's no secret I have a sweet tooth. Why lie? Dessert is the most important part of any meal. I've made countless desserts on i am rorie like my Gingerbread Cake Donuts with Cream Cheese Frosting that I could probably eat everyday. If you need a simple and quick party dessert my 4 Ingredient Cinnamon Pear Tart is a fool-proof recipe.
My favorite type of fruit is berries. I love how perfectly sweet and tart they can be at the same time. They're also full of antioxidants to help fight colds - so load up!
Crisps are an easy dessert that take less than 30 minutes to prepare usually. You can use whatever fruits you have available with a straight forward streusel recipe and it's read to serve! I love to serve mine with vanilla ice cream to help balance the tartness of the berries.
- 1 1/2 cups rolled oats*
- 1/4 cup brown sugar
- 1/2 cup melted coconut oil
- 1 cup all purpose baking flour**
- 1 1/2 cups frozen (or fresh) raspberries
- 1 tbsp chia seeds
- 4 tbsp agave nectar
- juice of 1/2 lemon
- Preheat your oven to 350 degrees. Grease your baking dish with a little of the melted coconut oil.
- In a small pot over medium heat, add the frozen raspberries, chia seeds, agave nectar, and lemon juice. With a wooden spoon, gently mash the berries to help them become soft and jam-like. Once they're fully defrosted and resemble jam, remove from heat.
- In a medium-large mixing bowl, add the rolled oats, brown sugar, flour, and melted coconut oil, tossing until the oats are well coated and everything is evenly combined.
- Add a thin layer of the oat mixture to the bottom of your baking dish, followed by the raspberry jam, then the remaining oat mixture.
- Place in the oven and cook for 20 minutes, or until the jam has bubbled through and the crust is a little golden.
- Allow to cool for 5-10 minutes before serving. I recommend serving with vanilla ice cream.
Notes: *Gluten-free oats will work as well if you prefer to use those. **Gluten-free flour is also acceptable for this recipe.