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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.
Prep Time 20 mins
Cook Time 1 hr
Course Dessert
Servings 8 servings


  • 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.
Keyword berries, crisp, desserts, gluten free, raspberries, vegan