Salted Maple-Dark Chocolate-Raspberry Crisp

By lorik

Ingredients

• 1 quart raspberries
• 1/2 cup dark chocolate chips
• Juice from 1/2 lemon
• 3 tablespoons maple syrup, divided, plus more for drizzling
• 1 cup oats
• 1/4 cup almonds, chopped
• 1/4 teaspoon baking powder
• Dash of salt
• 1/2 teaspoon cinnamon
• 1/4 cup milk, or coconut milk
• 1 tablespoon coconut oil, divided
• Powdered sugar (optional)

Preparation

Step 1

Preheat the oven to 350°.

Combine the raspberries, dark chocolate, lemon juice and 1 tablespoon of maple syrup in a bowl and set aside. In another bowl, combine the oats, almonds, baking powder, salt and cinnamon. Slowly pour the milk into the oat mixture and stir until it resembles wet oatmeal.

Grease a cast-iron skillet or small baking dish with the coconut oil. Lay raspberry mixture in a single layer on the baking dish and spoon the oat mixture on top. Dot the remaining coconut oil over the oats and bake for 12 to 15 minutes or until the oats on the top are browned. Remove from the oven and drizzle with maple syrup, coarse sea salt and powdered sugar. Serve with yogurt or ice cream.