Gluten Free & Dairy Free Fresh Raspberry Crisp

I have been doing gratitude journal entries daily for my Gush Gratitude workshop (click here to join!)!  The other day I was so super grateful for my raspberry bushes!  They are all sorts of abundant right now and I had to do something with them!


This is very similar to this recipe... but it's sooooo good I had to share it again!

Fresh Raspberry Crisp

Filling:

 2 C fresh raspberries
1/4 C cane sugar
1 T pure maple syrup
2 T corn starch


Crumb/Crust:

 1 C GF all purpose flour blend
1 C GF oats
1/4 C almond meal
1/4 C brown sugar
1/4 C cane sugar
1/4 t sea salt
5 T SOLID coconut oil

2 T unsweetened coconut milk

2 T pure maple syrup

Preheat oven to 375 degrees. Prepare 8x8-inch baking pan with parchment paper/cooking spray.  Clean your raspberries and put them in a medium bowl.  Carefully mix in the remaining filling ingredients and set aside. 

 Sift together the flours, oats, sugars and salt. Add coconut oil and blend with fork until ingredients are well mixed. Pour in maple syrup and coconut milk. Stir until just combined and kinda crumbly.

Spread 2/3 of oat mixture into your pan and press down evenly. Pour your filling mixture over top.  Sprinkle remaining crumb mixture over the filling. Bake for about 45 minutes or until raspberries are bubbly and the crumbs are golden brown. Allow to cool in pan. Slice and serve.