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Raspberry Crisp

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"This raspberry crisp is a tasty, relatively quick treat! Serve it with your favorite vanilla ice cream."
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50 m servings 288
Original recipe yields 6 servings (1 8-inch baking dish)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. Gently toss raspberries with sugar and flour in a large bowl. Pour into the prepared baking dish.
  3. Combine oats, flour, brown sugar, and coconut in another large bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Lightly sprinkle the crumb mixture over the berries.
  4. Bake in the preheated oven until golden brown, 30 to 40 minutes. Let cool.


  • Cook's Notes:
  • Frozen raspberries may be used in place of fresh raspberries. You can mix it up, and add blueberries, too, for a fun little twist!
  • To double, use a 9x13-inch pan.

Nutrition Facts

Per Serving: 288 calories; 11.2 46.4 3.1 20 60 Full nutrition

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