Tangy Raspberry Crisp
Sweet and tangy raspberries on the bottom, crispy sweet crumble on the top. Crisp truly is a wonderful dessert. Or breakfast, no one’s judging here.
- 4 cups fresh raspberries
- ½ cup sugar
- 2 tbs cornstarch
- 1 tbs lemon juice
- 2 cups gluten free rolls oats
- 1 cup gluten free oat flour
- ½ cup packed brown sugar
- 6 tbs salted vegan butter
- ½ tsp vanilla
Preheat the oven to 350°
Mix 4 cups of raspberries, ½ cup sugar, 2 tbs cornstarch, and 1 tbs lemon juice in a medium bowl.
In a separate bowl mix the oats, oat flour, brown sugar, vanilla, and 6 tbs vegan salted butter. Use your fingers to mix in the butter until all the oats are well covered.
Pour the berries into a greased casserole dish and top with the buttery oats.
Bake at 350° for 1 hour, or until berries are bubbly and oats are toasty brown.
Top with coconut cream or your favorite vegan ice cream.