This post may contain affiliate sales links. Please see my full disclosure policy for details
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.
An easy gluten-free crisp recipe that is loaded with fresh raspberries and a sweet brown sugar crumble.
For the Filling:
- 3 – 6oz containers raspberries
- 3/4 C Granulated sugar
- 2 tbsp Gluten-free all purpose flour
For the Crisp:
- 1/2 C Butter, at room temperature
- 1/2 C Brown sugar
- 1/2 C Gluten-free all purpose flour
- 1 C Gluten-free cooking oats
- Preheat oven to 350° degrees
- Wash and dry raspberries thoroughly
- Combine raspberries with sugar and gluten-free flour. Use a wooden spoon to gently combine.
- In a separate bowl, combine butter with gluten-free oats, brown sugar and gluten-free flour.
- Use a pastry cutter or fork to blend the butter into the dry ingredients. You will end up with small clusters of butter and oats. Ain’t no harm in tasting a bite either!
- To assemble the jars, cover the bottom with oatmeal crumble in all four jars.
- Proceed to fill with the raspberry mixture. You can fill these jars right up to the top because they will compress when baked.
- Lastly, pile on the crumb mixture and don’t be shy. You can gently press it into the raspberries.
- To bake these, I placed them on a cookie sheet with a baking mat to prevent them from sliding during transporting from the counter to the oven. If you don’t have a baking mat, no worries, just use a little bit of caution. Do not bake these with the lid on.
- Bake at 350° for 25-30 minutes on a rack placed in the middle of the oven. Bake until the crisp on top is golden brown.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: raspberry crumble, gluten-free dessert, berry crisp
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: