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one green planet

Warm and delicious pineapple and raspberry crisp. Serve this delicious, fruity breakfast as is, or top with coconut whip or a nice vegan vanilla ice cream. This one is perfect for brunch, just make some mimosas!

Pineapple Raspberry Crisp [Vegan, Gluten-Free]

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  • 2 cup diced pineapple, fresh or frozen
  • 2 cup raspberries, fresh or frozen
  • 2 tablespoons tapioca or corn starch
  • 2 tablespoons sugar
  • Juice of half a lemon
  • 3 tablespoons gluten-free rolled oats
  • 2 tablespoons gluten-free all-purpose flour, or flour of choice
  • 2 tablespoons brown sugar
  • 2 tablespoons coconut oil or vegan butter


  1. Preheat oven to 325°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 four 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.

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Nutritional Information

Per Serving Calories: 250 | Carbs: 45 g | Fat: 8 g | Protein: 3 g | Sodium: 5 mg | Sugar: 24 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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