INGREDIENTS
8
cups fresh or frozen raspberries
2 tbsp
sugar
1/2 tsp
cinnamon
For the Oatmeal Crisp Topping:
1 cup
gluten free flour (such as Bob’s Red Mill all-purpose baking flour)
1 cup
brown or white sugar
3 cups
gluten free oats
1 tsp
baking soda
1 tsp
kosher salt
1 tsp
cinnamon
1 cup
room temperature coconut oil