Healthy Raspberry-Coconut Crisps {gf, vegan}

Healthy Raspberry-Coconut Crisps: an easy, made-for-two crisp recipe that's #glutenfree and #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




  • 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


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


  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.