There’s something about fruit crisps that instantly brings me back to my grandma’s kitchen. But when I started eating cleaner, I wanted something just as cozy without all the sugar and flour. That’s how this Raspberry Almond Crisp came to life. It’s juicy and tart, with a crunchy almond-oat topping that totally satisfies my sweet tooth — but still feels light. My kids eat it with a scoop of vanilla yogurt, and I love it just as it is with a cup of tea.

Raspberry Almond Crisp Recipe

Ingredients:

For the filling:

• 4 cups fresh or frozen raspberries

• 2 tbsp maple syrup or honey

• 1 tbsp arrowroot powder (or cornstarch)

• 1/2 tsp vanilla extract

• Pinch of salt

For the almond crisp topping:

• 1/2 cup almond flour

• 1/2 cup rolled oats

• 1/3 cup sliced almonds

• 1/4 cup coconut sugar (or brown sugar)

• 1/4 tsp cinnamon

• 1/4 tsp salt

• 3 tbsp coconut oil or butter, melted

Instructions:

1. Preheat Oven
   Preheat your oven to 350°F (175°C). Lightly grease an 8x8" baking dish or similar size.

2. Mix the Filling
   In a large bowl, gently toss the raspberries with maple syrup, arrowroot powder, vanilla, and salt. Pour into the prepared dish.

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

4. Assemble & Bake
   Sprinkle the topping evenly over the raspberry mixture. Bake for 30–35 minutes, until bubbly and golden brown.

5. Cool Slightly & Serve
   Let it rest for 10–15 minutes before serving. Delicious warm or cold!

Sarah’s Tips 🌼

• Use frozen berries straight from the freezer — no need to thaw.

• Want it nut-free? Swap almonds for sunflower seeds and almond flour for oat flour.

• I love this with a dollop of plain Greek yogurt or coconut whipped cream.

Nutrition (Per Serving, serves 6):

• Calories: 210

• Protein: 4g

• Carbs: 26g

• Sugar: 15g

• Fat: 11g

• Fiber: 5g