Raspberry crumble

Crumbles always make for a perfect sweet and scrumptious finale to any meal…and they can be very healthy, too.
Think vegan, and a gluten & lactose free version of your favorite crumble recipe which is not only absolutely delicious but is also lighter and healthier than its traditional version!
Just use coconut oil and a bit of oat flour…so let’s bake that yummy raspberry crumble.

Preparation: 15 minutes
Cooking: 25 minutes

Ingredients for 4 servings

• Half cup oat flour
• One cup almond powder
• Four TBS raw coconut sugar
• Five TBS organic coconut oil
• Two cups raspberries
• One cup chopped almonds and/or hazelnuts for extra crunchiness
• A generous pinch of grey sea salt

Preparation

1. Mix the oat flour, almond power, sugar and the pinch of salt in a bowl. Add the coconut oil and crumble the mixture with you fingertips to obtain a crumble powder.
2. Place the raspberries in a baking dish covered with parchment baking paper 3. Add the nuts on top
3. Cover with the crumble crust
4. Bake for about 25 minutes in a preheated oven at 350 ºF.

Presentation suggestion
Place a portion of your crumble in a dessert plate and add a few fresh raspberries on top.

Options
Oat flour can be replaced by rice flour and raspberries by any of your favorite summer fruits (pitted cherries, strawberries, blueberries, a mix of berries, peach or apricot). For a more wintery version: think apples, pears, rhubarb etc. Et voila: dinner is ready and yummy!

Share and enjoy