A couple months ago, I discovered The Pioneer Woman blog. Ree Drummond, the woman behind the name, cooks, writes and lives life in full flavor. She has four kids, pets, livestock, a rancher husband and thousands of acres separating her from the rest of the world. Yet, the rest of the world is enamored with her life and her spunky personality. And admittedly, I fall into that category.
I recently came across Ree’s recipe for Raspberry Crisp. And though I applaud her unabashed use of loads of butter, I thought I’d come up with my own version of the dessert, as usual, sans gluten and white sugar.
- 2 pints raspberries
- 1 tsp vanilla
- 1 tsp xanthan gum
- 4 tbsp maple syrup, divided
- 4 tbsp butter
- 1/2 cup shredded coconut (unsweetened)
- 1/2 cup sliced almonds
- Optional topping: vanilla yogurt, whipped cream or, my personal favorite, coconut ice cream
1. Wash raspberries and place in bowl, then preheat oven to 350 degrees.
2. Add xanthan gum and vanilla, and gently stir.
3. Stir in 3 tbsp of maple syrup and place berry mixture in baking dish. Then, set aside.
4. In medium mixing bowl, add almonds, coconut and remaining 1 tbsp of maple syrup.
5. Add in butter, using a fork to cut butter into mixture.
6. Spread topping over raspberries.
7. Bake at 350 degrees for roughly 25 minutes.
This definitely had a tangy bite to it. That’s why some sort of topping really rounds out this dessert.