The Best Gluten-Free Raspberry Almond Crisp Quick & Delicious

Ingredients

For the Filling:

• 4 cups fresh or frozen raspberries
• ¼ cup maple syrup or honey
• 2 tbsp cornstarch or arrowroot powder
• 1 tsp vanilla extract
• 1 tsp lemon zest (optional)

For the Topping:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• ½ cup sliced almonds
• ¼ cup coconut sugar or brown sugar
• ½ tsp cinnamon
• ¼ tsp salt
• ⅓ cup melted coconut oil or butter

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease an 8x8-inch baking dish.

2. Prepare the Filling: In a bowl, mix raspberries, maple syrup, cornstarch, vanilla, and lemon zest. Pour into the prepared baking dish.

3. Make the Topping: In another bowl, combine oats, almond flour, sliced almonds, sugar, cinnamon, and salt. Stir in melted coconut oil until the mixture is crumbly.

4. Assemble & Bake: Sprinkle the topping evenly over the raspberries. Bake for 30-35 minutes until the topping is golden brown and the filling is bubbling.

5. Cool & Serve: Let it cool for 10 minutes. Serve warm with dairy-free ice cream or yogurt.

Notes & Variations:

• Nut-Free Option: Use oat flour instead of almond flour and omit sliced almonds.
• Extra Crunch: Add 2 tbsp of shredded coconut to the topping.
• Sweetness Adjustment: If using very tart raspberries, add an extra tablespoon of sweetener.

Enjoy your gluten-free raspberry almond crisp! 🍓✨ Let me know if you’d like more variations! 😊