This is the best dessert I’ve ever made. That may be an exaggeration but I’m blinded by my love for apples and raspberries. This recipe has both plus a crunchy crumble topping. Amazing. For this recipe, I used three different varieties of apples I picked up at the apple orchard. This created a nice combination of sweet, tart, crunchy, and tender. I also used fresh raspberries for this recipe because I had some around but it would work just as well with frozen raspberries. A little tip, if you wash fresh raspberries for this recipe, pat them dry before adding them or the dish might get a little soggy.

Raspberry Apple Crisp [Vegan]

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  • 3 apples, peeled, cored, and chopped
  • 1 cup fresh or frozen raspberries (pat dry if needed)
  • 2 tablespoons sugar
  • 2 tablespoons whole wheat flour
  • 1/2 teaspoon cinnamon
  • 1/2 cup oats
  • 1/2 cup sliced almonds
  • 1/4 cup brown sugar
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla


  1. Preheat oven to 325°F.
  2. Mix together first five ingredients and place into an 8 x 8 baking dish.
  3. In small bowl, mix topping ingredients until crumbly. Sprinkle topping over the apple and raspberry mixture.
  4. Bake for about 30 minutes until apples are soft and topping is golden brown.


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