Salted Maple-Dark Chocolate-Raspberry Crisp – a delicious recipe with raspberries, chocolate chips, lemon, maple syrup, oats, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350.
2
Combine the raspberries, dark chocolate, lemon juice and 1 tablespoon of maple syrup in a bowl and set aside.
3
In another bowl, combine the oats, almonds, baking powder, salt and cinnamon.
4
Slowly pour the milk into the oat mixture and stir until it resembles wet oatmeal.
5
Grease a cast-iron skillet or small baking dish with the coconut oil.
6
Lay raspberry mixture in a single layer on the baking dish and spoon the oat mixture on top.
7
Dot the remaining coconut oil over the oats and bake for 12 to 15 minutes or until the oats on the top are browned.
8
Remove from the oven and drizzle with maple syrup, coarse sea salt and powdered sugar.
9
Serve with yogurt or ice cream.
328
kcal
Calories
17
g
Fat
39
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 quart raspberries, 1/2 cup dark chocolate chips, Juice from 1/2 lemon, 3 tablespoons maple syrup, divided, plus more for drizzling, and more.
Yes, Salted Maple-Dark Chocolate-Raspberry Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
