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Packed with wholesome ingredients such as chia seeds, walnuts, raspberries, and coconut milk this Healthy Raspberry Crisp is one to make often. Warm bubbling raspberries explode around the crunchy sweetened oatmeal crisp for a healthy treat.
Raspberry Crisp
I’m passionate about dessert and enjoying serving rich and decadent treats to my friends and family. When such a sweet is considered healthy and comprised of ingredients I always have in stock, it heightens the level of joy.
This Healthy Raspberry Crisp is a dessert I can prepare any time of year and at a moment’s notice.
Cleaning up desserts during the holidays can be challenging, but not if you have decadent desserts like this one. Here are some of my other favorites: vegan oatmeal cookies and Salted White Chocolate Macadamia Quinoa Bark.
How to Make Healthy Raspberry Crisp
This healthy raspberry crisp is simple in preparation. All the ingredients are also pantry ingredients, meaning they’re ones you can have on hand.
The raspberries can also be frozen so this is a dish you can whip up in minutes. You also don’t need any fancy cooking gadgets or equipment. I used a simple 8-inch baking dish and some mixing bowls.
- Mix the raspberries with cornstarch and two teaspoons of Maple Syrup to sweeten. Place in a greased 8×8 baking dish or individual ramekin dishes.
- Combine the oats, cinnamon, baking powder, salt, walnuts, chia seeds, and the remaining maple syrup in a mixing bowl.
- Cut the butter into small pieces, and then use a pastry cutter to cut into the oat mixture. Stir in the milk.
- Spread the oat mixture over the raspberries and bake at 350℉ for 25 minutes, or until the berries begin to bubble. Let sit for 10 minutes before serving.
Tips for Preparing Extra Healthy Raspberry Crisp
- When greasing your baking dish or individual ramekin dishes use a healthy fat such as coconut oil or ghee.
- Make it gluten-free: choose “gluten-free” oats for this dish to omit unnecessary gluten.
- Choose your salt wisely! This may seem like a small change, but using a salt such as Himalayan Pink Salt has added benefits such as increased hydration, helps with electrolyte balance, prevents muscle cramping, and helps lower blood pressure.
- Swap the butter: the cold butter can also be swapped out for ghee in the oat crisp for an extra crumbly topping.
- Make it vegan: change the butter for a vegan option or use coconut oil.
- Serve it a la mode. I love to place a huge scoop of Homemade Vanilla Bean Ice Cream right on top for the ultimate indulgence.
Healthy Raspberry Crisp
Ingredients
RASPBERRY MIXTURE
- 4 cups Raspberries
- 1 teaspoon Cornstarch
- 2 teaspoons Maple Syrup
OATMEAL CRISP
- 2 cups Rolled Oats
- 2 teaspoons Ground Cinnamon
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Chopped Walnuts or pecans
- 2 tablespoons Chia Seeds
- 1/4 cup Maple Syrup
- 2 tablespoons Cold Butter
- 1/4 cup Coconut Milk canned, or other non-dairy milk
Instructions
- Preheat the oven to 350℉. Grease an 8×8 baking dish or 4 individual ramekin dishes.
- In a mixing bowl combine the raspberries, cornstarch, and 2 teaspoons of maple syrup. Pour into the greased baking dish.
- In a separate mixing bowl mix the oats, cinnamon, baking powder, salt, walnuts, chia seeds, butter, and the remaining maple syrup.
- Stir this milk into the oat mixture until mixed and pour over the raspberries.
- Bake for 25 minutes or until the raspberries begin to bubble and the crisp begins to turn golden brown. Let sit for 10 minutes before servings.
This has way way too much baking powder. I thought I misread the recipe— but I just looked again. Why would it have 2 tsp of baking powder for something that doesn’t need to rise? It tasted awful, had to throw away the crust. I still think there must be some mistake here.
Hi Krista, I’m sorry you found this recipe awful.
SO excited to try this! Made it with fresh raspberries from my grandma’s garden and am surprising her with the crisp for her birthday tomorrow. I’m leaving it in the fridge overnight and baking it tomorrow so I’m hoping that doesn’t mess with the recipe too much.
Oh, how sweet! I love this idea Macy. If you get this in time, you might want to go ahead and bake it and then heat it tomorrow. If you leave it in the fridge overnight before baking it the crisp part won’t be as crispy because of the oats. I hope your grandmother loves it!
Husband is devouring the crisp now. I love cinnamon so will stick with the recipe. Great post workout.
Thanks, Debra! So glad y’all enjoyed this!
Ingredients were good, however, there was WAY TOO MUCH CINNAMON. Next time I would use 1/4 of the cinnamon so I can actually taste the recipe. Unfortunately it was hard to taste anything other than that. 😟 But maybe I’m more sensitive. I’ll try it again with less next time.
I have made this recipe twice already and I love it. This healthy simple dessert satisfy your cravings but also gives nutritional value.
Addy, I’m so thrilled to read this!! I often let myself have a square or two of chocolate each night but when I’m craving more I go for this.