Apple-Raspberry-Coconut Crisp

Total Time:
Level: Easy
Serves: 10


  • 1 c. plus 1 Tbsp white whole wheat flour
  • ⅓ c. plus 1 Tbsp coconut sugar or packed brown sugar
  • ½ tsp. ground cinnamon
  • ½ tsp. salt
  • ¼ tsp. baking powder
  • ½ c. coconut oil (chilled for 5 minutes if liquidy)
  • ¼ c. slivered almonds (optional)
  • 6 large or 8 small Granny Smith apples (3 lbs), peeled, cored, and sliced into ¼-inch wedges (about 10 cups)
  • 2 six oz. containers of raspberries


  1. Heat the oven to 375°F. Whisk together 1 cup flour, ⅓ cup coconut sugar, cinnamon, salt, and baking powder in a medium bowl.
  2. Using your hands, work the coconut oil into the flour mixture until coarse crumbs form. Add almonds and toss to combine. Chill until needed.
  3. Toss together apples, raspberries, remaining 1 Tbsp flour, and remaining 1 Tbsp coconut sugar in a large bowl. Transfer to a 3-quart, 9 x 13 x 2 -inch baking dish.
  4. Scatter topping over fruit. Bake until brown and bubbling, 30 to 35 minutes. Tent with foil if it's browning too quickly.

239 cal, 11 g fat (9 g saturated), 2 g protein, 35 g carb, 22 g sugar, 5 g fiber, 134 mg sodium, 0 mg cholesterol per serving

This recipe originally appeared in the October/November 2014 issue of Dr. Oz The Good Life.

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