Raspberry Crisp – Gluten and Dairy Free

Sweet and crispy topping with tart and gooey berries. I helped my little sister make it for our mom’s friend. We served it hot with vanilla coconut milk ice cream. If you need an easy, fresh, and fun dessert full of berries, this raspberry crisp is the perfect plan!


Serves: 8
Prep Time: 20 minutes


2 ½ cups Raspberries, rinsed
1 tablespoon Cornstarch (Heaping)
2/3 cup White sugar
1 teaspoon Vanilla extract
1 ½ cups GF flour (We used Namaste)
3/8 cup White sugar
3/8 cup Brown sugar
½ cup GF rolled oats
3/8 cup Chopped pecans
1/8 teaspoon Salt
5/8 cup Earth Balance, cut into small pieces


Step 1:    Preheat the oven to 350 degrees.
Step 2:    In a small casserole dish or a pie pan, stir together raspberries, cornstarch, 1 tablespoon of sugar, and vanilla extract.
Step 3:    In a large bowl or the bowl of a stand mixer, mix together GF flour, 3/8 cup of white sugar, brown sugar, salt, oats, and pecans.
Step 4:    Beat in the earth balance until well combined, mixture should hold together when squeezed.
Step 5:    Pour over the berry mixture.
Step 6:    Place in the preheated oven and bake for 25 to 30 minutes, or until the topping is browned and the berries are bubbling.


3 Comments Add yours

  1. Marcia and Tom Ballard says:

    This sounds good!


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