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easy raspberry crisp recipe

Easy Raspberry Crisp Using Fresh Raspberries

If you have some leftover raspberries, try this easy and yummy raspberry crisp for a quick treat.
You can use coconut palm sugar to make the crisp as called in the recipe for a unique flavor, otherwise you can replace the coconut palm sugar with regular white sugar easily.
Course Dessert
Cuisine American
Keyword raspberry crisp
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 406kcal


  • 2 cups fresh raspberries
  • ¾ cup coconut palm sugar
  • 1 tablespoon extra sugar or coconut palm sugar
  • cup flour
  • 2 tablespoons extra flour
  • ¼ cup butter softened
  • ¾ cups oats
  • extra butter for greasing the baking pan


  • Preheat the oven to 350 degree Fahrenheit.
  • In a bowl, gently mix the fresh raspberries with the extra 2 tablespoons flour and extra 1 tablespoon of sugar until the raspberries are well coated. It is fine even if the raspberries get a bit mixed up.
  • Grease the baking pan with butter and layer the fruit mixture made of raspberries in a single layer.
  • In another bowl, mix together the remaining flour, oats and coconut palm sugar (or white sugar) and mix well.
  • Add the softened butter to the flour mixture and mix the contents until the contents are very well mixed.
  • Add this flour mixture on top of the raspberry mixture in the baking pan in a single layer. Gently press the mixture using a spoon.
  • Bake for about 25 to 30 minutes. Serve the delicious raspberry crisp while it is still warm, or you can also serve it at room temperature or chilled.


Calories: 406kcal | Carbohydrates: 47g | Protein: 10g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 317mg | Potassium: 112mg | Fiber: 4g | Sugar: 25g | Vitamin A: 815IU | Vitamin C: 15.8mg | Calcium: 78mg | Iron: 1.9mg