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I am so thankful for my parents and their green thumbs, I know I don’t have it in me. So for now I will continue to be thankful for the boxes of fruit and veggies they send me in the summer! When I was little, we had loads of raspberries each summer from our garden. I have to say, raspberries are my favorite fruit, with strawberries in close second of coarse.
Today’s raspberry crisps are both gluten-free and easy to take on the go. My serving size for this recipe is for four people, but it can easily be doubled and baked in an 8×8 inch baking pan to serve a larger group. I favor the “crisp” part of the raspberry crisp, so I loaded both the top and bottom full. I made these in small jelly jars so I could pack them up and take to go. It’s perfect for a summer BBQ.
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Gluten-free Raspberry Crisp
Ingredients
Instructions
The great thing about these jars is you can serve these warm or cold. You can also reheat them in the microwave for a minute, but again, don’t forget to take off the lid. I served these with a giant scoop of vanilla bean ice cream on top. Yum!
More Gluten-free dessert just for you:
This is a must make!!!!
How does next week sound?
Scrumptious!!!
Thanks Sheila!
I have some friends who bake gluten free, they will love a new recipe.
Especially with raspberries, they really like their fruit desserts.
Thanks Dalila! I appreciate the share!
I am pinning this!
Thanks Debbie!
My mouth watered looking at your pictures! Yummy!
Right there with ya sistah!
I looooooveee desserts in jars! These are so cute, and look delicious!!! It was so great meeting you last weekend…let’s keep in touch!
Me to, it’s kind of an addiction! It was great to meet you too! I absoltuly would love to stay in touch and hope we can coordinate some sort of blogger meet up this summer!