Healthy Raspberry-Coconut Crisps {gf, vegan}
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
Filling
- 8 3/4 ounces (1 3/4 cups) raspberries
- 2 tablespoons agave nectar
- 2 tablespoons full-fat unsweetened coconut milk (I used canned)
- 1 1/2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Crumble Topping
- 2 tablespoons agave nectar
- 1 tablespoon coconut oil, melted
- 1 5/8 ounces (3/4 cup) unsweetened coconut flakes
- 1 tablespoon coconut flour
- pinch of salt
- demerara sugar, for sprinkling
Instructions
- Preheat oven to 350ºF and grease two 6-ounce ramekins with nonstick spray.
Filling
- 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
- 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.
- 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.