Ingredients
6
6 servings
- •4 cups fresh raspberries
- •⅓ cup white sugar
- •3 tablespoons all-purpose flour
- •½ cup quick-cooking oats
- •⅓ cup all-purpose flour
- •⅓ cup packed brown sugar
- •¼ cup shredded coconut
- •¼ cup cold butter, cubed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Gently toss raspberries with sugar and flour in a large bowl. Pour into the prepared baking dish.
- Combine oats, flour, brown sugar, and coconut in another large bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Lightly sprinkle the crumb mixture over the berries.
- Bake in the preheated oven until golden brown, 30 to 40 minutes. Let cool.
Nutritional Facts
Per 6 servings
- Calories: 288
- Carbohydrate: 46g
- Fat: 11g
- Fiber: 7g
- Protein: 3g
- Sugar: 27g
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