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Preheat the oven to 350 degrees.
In a large bowl, combine the GF flour, sugar, 3 cups oats, baking soda, salt, cinnamon and coconut oil. Using a pastry cutter or forks, cut the coconut oil into the dry ingredients until you have a coarse crumb.
Sprinkle the raspberries with the 2 tablespoons sugar and ½ teaspoon of cinnamon and mix well.
Grease a 9×13” baking dish and fill with the fruit mixture. Sprinkle the crisp topping over the top of the fruit.
Bake the crisp for about 60 minutes or until the fruit is hot and bubbly and the crispy is golden brown. Let cool slightly before serving.