Healthy Raspberry-Coconut Crisps {gf, vegan, refined sugar free}

Have you ever looked up the difference between a crumble and a crisp? The answers are all over the place and therefore I've come to conclude that we essentially use two different names to describe one dessert purely for the sake of confusing people. I've always understood that crumbles have oats in the topping and crisps don't, but there are some people who will tell you the exact opposite, so who knows. For the sake of consistency I'm just sticking to my original understanding; these are crumbles, and what you see here are crisps, filled with juicy raspberries and flaky coconut, no oats in sight.

this recipe

These are also proof that crisps (or crumbles, or whatever you want to call them) aren't just for dessert. Heck, they can totally be breakfast, especially when they're made with a heap of fresh berries and just a little bit of agave nectar for sweetness, with a crispy golden-brown coconut topping that doesn't need any butter or flour to taste fantastic. Bonus that the recipe is scaled down to make two little individually-sized crisps; they're always best fresh and warm from the oven anyhow, so made-for-two (or four, if you want to double the recipe), is the way to go for a weekend breakfast treat or healthy dessert. With all those sweet-tart bites of raspberries cooked up into a perfectly juicy mess, plus toasty coconut flakes topping it all off, it can really go either way: nothing too sweet for breakfast, but definitely good enough to feel like a dessert splurge. And as we all know, dessert without the guilt is always, ALWAYS, a win. ;)

Healthy Raspberry-Coconut Crisps {gf, vegan}

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A simple, made-for-two crisp recipe loaded with juicy raspberries and naturally-sweet coconut flakes.

• Cook Time: 35 minutes
• Total Time: 35 minutes
• Yield: 2 crisps 1x

Ingredients

Scale 1x2x3x

Filling

• 8 ¾ ounces (1 ¾ cups) raspberries
• 2 tablespoons agave nectar
• 2 tablespoons full-fat unsweetened coconut milk (I used canned)
• 1 ½ tablespoons cornstarch
• 1 teaspoon vanilla extract

Crumble Topping

• 2 tablespoons agave nectar
• 1 tablespoon coconut oil, melted
• 1 ⅝ ounces (¾ cup) unsweetened coconut flakes
• 1 tablespoon coconut flour
• pinch of salt
• demerara sugar, for sprinkling

Instructions

1. Preheat oven to 350ºF and grease two 6-ounce ramekins with nonstick spray.

Filling

1. In a bowl, toss the raspberries, agave, coconut milk, cornstarch, and vanilla together until thoroughly combined. Divide mixture evenly between the two prepared ramekins.

Crumble Topping

1. In a clean bowl, whisk together the agave and coconut oil. Add coconut flakes, coconut flour, and salt and toss together until well-combined. Divide mixture evenly over filling in ramekins. Sprinkle generously with demerara sugar.
2. Transfer ramekins to a baking sheet, cover with foil, and bake in preheated oven for 25 minutes. Uncover and bake for approximately 10 more minutes, until tops are golden-brown and juices are bubbling. Serve warm.

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