A simple and healthy crisp featuring apples, raspberries, and a delicious coconutty topping!
- 2 apples of choice
- 1/2 cup raspberries
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
Preheat the oven to 350 degrees F.
Using the KitchenAid vegetable sheet cutter method, use the attachment as directed to slice the apples. Otherwise, cut the apple slices, or small cubes.
Place the apples, raspberries, lemon juice and cinnamon together with a mixer, or with a fork in a bowl. Set aside
To prepare the topping, mix the oats, coconut flour, cinnamon, maple syrup and coconut oil together in a bowl.
Distribute the filling evenly into 2 mini cast iron skillets, a small baking dish, or ramekins, then top with the crisp topping.
Bake for 25-30 minutes until the topping is golden brown.
Let cool and serve
Add any of your favourite berries to this recipe.
Double the recipe and use a large baking dish if serving this for more than 4 people.
- Serving Size: 1/2 recipe
- Calories: 253
- Sugar: 25g
- Fat: 11g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 2g
Keywords: a healthy crisp recipe, apple raspberry coconut crisp, vegan dessert recipe