A simple quick and easy desert is always handy to have in your back pocket, especially one that can go from your pantry to your plate in under 35 minutes! And as an added bonus this delicious dessert is also Gluten Free. Check out this Simple Gluten Free Raspberry and Dark Chocolate Crisp I know you’ll love it!
Raspberries are one of my favourite fruits to use in this kind of dessert, because they are not sickly sweet. They have a lovely little tart bite to them that can help cut through anything overly sweet and when raspberries cook they release all their sweet natural juices ensuring you don’t have a dry dessert.
And raspberries really do pair with chocolate wonderfully. I used a dark bitter sweet chocolate for this dessert, I don’t like milk chocolate in my desserts it can be very sickly sweet, whereas bitter sweet chocolate which is usually around the 55-60% cocoa mark is far more satisfying and has a real depth of flavour which compliments the fruit so well.
Raspberry and Dark Chocolate
Have I sold you yet on this flavour combination? I hope so because they are great together. I used chocolate chips in my crisp, but you can just as easily use chocolate in bar form and chop it up roughly to get the same effect.
As it bakes the raspberries and chocolate will form an almost jam like texture that is helped along by a little sugar and vanilla mixed in with it. When I say a little sugar I mean it, 1 tablespoon was all I used. So when divided by 4….. hey thats only a 1/4 tablespoon each of sugar! It’s almost a health dish! Well maybe not 😉 considering the topping also has a little sugar in it!
Lets talk some more about this crisp’s topping. I have kept it gluten free by using gluten free oats and a gluten free flour. I used almond flour but coconut or rice flour wold also work well here. If you are not following a gluten free diet then you can use ordinary oats. I just like to offer my readers a few different options when I can and this dish was so easy to change around to make it gluten free.
I also added in some mixed chopped nuts for an extra little crunch and as I said before I also added some sugar. But only 20 grams (1/8 cup) so its not a huge amount, really you are looking at less than a tablespoon each of sugar. So yeah lets call this an almost health food (totally ignoring the sugar in the chocolate chips!) 😉
For the fat I used coconut oil, I love the fact that it’s not greasy like a lot of other oils and it really does not leave any distinctive coconut flavour behind it, so coconut haters won’t even be aware its in this dish because so little of it is being used. If you wanted too, you could use vegan chocolate in this recipe to make this dish completely vegan as well. I didn’t have any to try but I am sure it would work great.
We all love simple easy to make dishes and this one certainly fits the bill perfectly with its light summery feel. So next time you need a quick dessert give this simple gluten free raspberry and dark chocolate crisp a go. And anyone with a gluten intolerance will thank you for it, I promise.
Seriously how cute are these mini skillets?
- 150 grams raspberries fresh or frozen (1 cup)
- 50 grams dark bitter sweet chocolate chips (1/4 cup)
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- 25 grams gluten free rolled oats (1/4 cup)
- 15 grams ground almonds (1/8 cup)
- 35 grams mixed chopped nuts (1/4 cup)
- 20 grams light brown sugar (1/8 cup)
- Pinch of salt
- 30 millilitres melted coconut oil (1/8 cup)
- Preheat your oven to 190C / 375F / Gas mark 5.
- Measure out your raspberries and chocolate chips then place them in a small bowl, sprinkle over the granulated sugar and vanilla extract. Give it all a little stir then place to one side.
- In another small bowl mix your oats, ground almonds, mixed chopped nuts, light brown sugar and your pinch of salt until they are well combined.
- Melt your coconut oil until it is a liquid and pour it over the oat mix and stir until everything is lightly coated in the coconut oil.
- Grab your baking dish or dishes. If you are using 4 individual dishes equally distribute the raspberry and chocolate mix between them or layer the bottom of your one dish with the fruit and chocolate mix.
- Sprinkle the toping mix all over the fruit and chocolate and pop it in the oven for 20 minutes or until the top has a nice crispy golden colour to it.
- Best eaten on the day of making but covered and kept in the fridge this dessert will keep for 4 days.