This super simple healthy crumble is a delicious way to enjoy fresh, seasonal berries. Made with just a handful of ingredients, this wholesome and comforting crumble can be whipped up in no time. Here, coconut oil is used as a replacement for butter for the crumble topping making it a fantastic dairy-free and vegan friendly dessert. Gluten-free flour, ground almonds and crunchy cacao nibs make a deliciously crispy topping and would be delicious served straight from the oven with a dollop of coconut yoghurt!
Lucy Bee coconut oil works so well in place of butter in crumble toppings – I use this simple mix for loads of different fruit fillings and never get tired of it. Either stick to this recipe or try using whatever comes to hand, maybe a mixture of polenta and buckwheat flour instead of plain flour, or add desiccated coconut. My Healthy Seed Mix works a treat too! Any seasonal fruit works in place of the raspberries.
- 450g fresh raspberries
- 80g chilled Lucy Bee coconut oil, cut into small pieces
- 80g gluten-free plain flour
- 80g coconut sugar or muscovado sugar
- 80g ground almonds
- 2 tbsp cacao nibs
- Preheat the oven to 180°C/350°F/gas mark 4.
- Layer the raspberries into an ovenproof dish measuring approximately 20cm in diameter.
- Put the coconut oil pieces, flour, sugar and ground almonds in a food processor and blitz to a granular consistency, taking care not to over-process to a dough. Add the cacao nibs and mix them in quickly using a spoon.
- Spoon the crumble mixture over the raspberries and bake in the oven for 20 minutes until the crumble is coloured and the raspberries start to bubble through. Serve hot, with a spoonful of crème fraîche, if you like.
Get More Lucy Bee Recipes
If you like the sound of this raspberry, cacao nib and coconut oil crumble, then you’ll love the recipes in Coconut Oil – Nature’s Perfect Ingredient by Lucy Bee (Quadrille Publishing).
Coconut Oil is packed with an amazing range of recipes, from family-favourites to brand new, more adventurous recipes that include smoothies, snacks, brunches, light suppers, hearty dinners and baked treats.
Feature Image by Ria Osborne.