Pineapple Raspberry Crisp

Warm and delicious pineapple and raspberry crisp. I love a good crisp, especially as we head into fall.


Pineapple Raspberry Crisp

Makes 4 mini ramekins


2 cup diced pineapple, fresh or frozen
2 cup raspberries, fresh or frozen
2 tbsp tapioca or corn starch
2 tbsp sugar or coconut sugar
juice from half a lemon
3 tbsp gluten free rolled oats
2 tbsp gluten free all purpose flour, or flour or choice
2 tbsp brown sugar
2 tbsp coconut oil or vegan butter


  1. Preheat oven to 325 degrees F.
  2. In a bowl combine the fruit, starch, sugar and lemon juice. Toss to coat evenly.
  3. In another bowl combine the oats, flour, brown sugar and coconut oil. Using your hands mix ingredients until combined and crumbly.
  4. Add the fruit mixture to your ramekins or small baking dish.
  5. Spread the oat mixture on top.
  6. Bake for 45 minutes.
  7. Let it cool for 10 minutes before serving. Serve as is, or top with coconut whip or a nice vegan vanilla ice cream.