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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.
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!
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