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Ingredients

4 cups fresh raspberries ⅓ cup white sugar 3 tablespoons all-purpose flour ½ cup quick-cooking oats ⅓ cup all-purpose flour ⅓ cup packed brown sugar ¼ cup shredded coconut ¼ cup cold butter, cubed

Nutrition Info

288.1 calories carbohydrate: 46.4 g cholesterol: 20.3 mg fat: 11.2 g fiber: 7.2 g protein: 3.1 g saturatedFat: 7.2 g servingSize: - sodium: 60 mg sugar: 27.3 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
Gently toss raspberries with sugar and flour in a large bowl. Pour into the prepared baking dish.
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.
Bake in the preheated oven until golden brown, 30 to 40 minutes. Let cool.

1 8-inch baking dish

This raspberry crisp is a tasty, relatively quick treat! Serve it with your favorite vanilla ice cream.