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I have some things to tell you…
1.) It’s National Dessert for Dinner Day, and this raspberry crumble’s on the menu.
2.) Licking the casserole dish clean is a sign of dedication.
3.) Best source of protein ever right here!
Okay, you caught me…it’s not National Dessert for Dinner Day…but it is Friday, a.k.a. Crumble Day, and we could all use a healthy treat!
Are you as excited as I am that Spring has sprung? Something about Spring makes me want to eat all the brunches outside in the sunshine, and this fresco raspberry delight would be perfect for brunch (slash all the meals and snacks).
It’s most definitely going on my Easter menu to share with my family.
My plan is to multiply the ingredients by 12, because have you seen my family? We’re abundant. And in my opinion, this recipe serves one, because have you tasted it? It’s addicting.
Last year, I posted a Paleo Strawberry Crumble, which made you folks go berserk-a-doodles, so I figured I’d tempt you with a similar dessert // breakfast.
Ingredients for Paleo Raspberry Crumble:
For this go ‘round, I used fresh raspberries – you can also use a mix of blueberries, raspberries, and strawberries if you’re looking for some variety.
The dessert is sweetened with just a smidge of pure maple syrup, keeping it low on the glycemic index, while still super scrumptious.
For the grain-free crumble topping, I used Bob’s Red Mill’s hazelnut flour, which is my favorite nut flour next to almond.
It can be used in the same exact way as almond flour (hazelnut pancakes, anyone??!) and makes for a crispy, flavorful topping to your every crumble.
Tapioca Starch:
In order to make the raspberry filling nice and thick, I used Bob’s Red Mill’s tapioca starch.
It works similarly to corn starch, but tapioca starch is healthful and won’t irritate your gut, which makes it great for those who have candida or other digestive ailments.
Tapioca comes from cassava (yuca) root, and is rich in folate, Vitamin B6, Vitamin K, iron, manganese, calcium, copper, selenium, and fiber.
It also thickens at a lower temperature than other starches, making it a choice replacement for corn or potato starch.
It’s often used in gluten-free flour blends and I love using it in my brownie/muffin/cookie recipes. I’m pretty much obsessed with the stuff. #TapiocaForDayz.
All recipe componentry added together, you’re getting a healthy dessert (or breakfast) that is gluten-free, refined sugar-free, high in protein, paleo-friendly, vegan, and ridiculously addicting.
Like, once you go paleo hazelnut crumble, you’ll never go back.
That’s just the way the raspberry crumbles.
Paleo Raspberry Crumble
Ingredients
Raspberry Filling:
- 4 cups fresh raspberries or mixed berries of choice
- 2 tablespoons tapioca starch
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons pure maple syrup
Crumble Topping:
- 1 cup hazelnut flour or super fine almond flour
- 3 tablespoons coconut oil melted and cooled*
- 3 tablespoons pure maple syrup
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F.
- In a mixing bowl, toss together the raspberries, tapioca starch, vanilla extract, lemon juice, and maple syrup. Transfer to an 8” x 8” baking pan.
- Mix together the ingredients for the topping in a mixing bowl. Evenly spread it over the raspberry filling and bake in the oven for 30 to 40 minutes, until the raspberries are juicy and bubbly and the topping is golden-brown.
- Let stand for 10 minutes before serving with ice cream.
oh girl! You made my weekend! I loooove that hazelnut flour! It adds so much to any recipe.
Yeeeeeeeah! Let’s eat all the crumbles this weekend!
This girl loves a good crumble… Especially if there is ice cream involved! The raspberry and hazelnut combo sounds absolutely dreamy right now. I had no idea Bob’s did a hazelnut meal – will definitely have to pick some of that up asap!!
Heck yes, I hope you give the hazelnut meal a try! It’s one of my go-to grain-free flours…sooooo tasty!
Oh yeesssss!! I want a brunch in the sunshine so so bad, with this as a dessert. So I have friends coming to visit in May and one of them is gluten free and i’m obvi vegan, so thissss is on the menu fo sho!
Waaaaaadehooo! So happy to hear you’re gonna try it! Lemme know what you think! 😀
Well, I think you just came up with a good idea – we need a National Dessert for Dinner day. This crumble would fit the bill! Whenever I make a crumble or crisp it winds up being breakfast the next day for me! Yum!
Welp, it’s final then – National Dessert for Dinner Day shall commence now, and henceforth, the date shall be 3/20. In fact, I think I’m going to hashtag this crumble #NationalDessertforDinnerDay….I’m loving the way our brains work 😉
Wow, just wow. The color of that filling, and just the thought of the hazelnut crust…no going back for sure!
Seeeeriously! It’s the crumble of dreams, I tell ya! Hope you enjoy, Sue!
Wowzas! I would have no problem showing my dedication to this crumble. That raspberry ooze is killing me! Ugh. And then the hazelnut crumble? That just sounds mind-blowing delicious. I need a bag of that ASAP.
It’s allllll about the oooooooze! Let’s put this crumble on our To Bake list for when we finally brunch togethah!
Omg, this looks amazing!!! I love crumble on any occasion.
If dessert looks like this, I think every day should be National Dessert for Dinner Day! 😉
This sounds insanely delicious, especially with that nutty crumble topping!
Those berries, that crumble…I’m drooling. Gorgeous photos that make me want to dive in with a spoon!
This looks so delicious! Makes me excited for warmer weather when I can use all sorts of fresh berries! It looks like you really nailed the crumbly crumble:)
I’m suuuuper happy that spring has sprung! How did you resist not eating this while you were shooting the photos?? But confession, I might be celebrating dessert for dinner day a little too often lately. Let’s make it an official holiday now so I don’t actually feel like an oinkster!
Dessert for dinner day?! Why did nobody tell me?! Luckily it was my birthday so I DID have chocolate for breakfast, does that count?! This looks INCREDIBLE, I’d definitely be there with you licking the dish (or maybe we should just each lick our own plates, cos that’s a bit less weird)
Dessert for dinner is my favorite thing. Yes, I am excited for spring and this crumble sounds like the first thing on my to do list. Looks awesome!!
Stunning! I am now kicking myself for using up the last of my roasted hazelnuts yesterday for nutella. Drats! Must get more. Gorgeous, pinned!
Hooray for another use for hazelnut meal!! It is my favorite ingredient, but it is so darn expensive so I definitely want to get as much use out of the bag as I can.
Bob’s Red Mill is the best! I had to take a break from ordered the almond flour and hazelnut flour in bulk from them because now I’m afraid I won’t be able to use it before it goes bad! Half is on the shelves, half in the freezer ay yai yai. Anyway, who cares about my nut flour issues right? I need a batch of this to appear in front of me now! I missed dessert for dinner day so can I celebrate now? and tomorrow…forever?
YES to everything about this recipe but mostly because I appreciate anyone who declares it dessert for dinner day. But that’s basically everyday or at least the last 7 days I was on vacation. Am I still making sense? I’m jetlagged wehhhhh. Feed me.
Dessert for dinner night is my FAAAVVOOOORRRIIITTEEE night of the week! And fruit totally counts as dinner, don’t you think? This crumble would make my night.
How much lemon juice? It isn’t listed in the ingredient list. Thanks!
Woops! Thanks for catching that! Just a tablespoon 🙂 Hope you enjoy!
Would the result of grinding hazelnuts in my vitamix be the same or similar taste and healthywise to the hazelnut flour? I wasn’t able to find the flour, so bought hazelnuts instead?
Hi Chris,
Yes, you can make your own hazelnut flour by adding whole hazelnuts to a blender or food processor and pulsing until finely ground. As a heads up, you can also use almond flour to replace the hazelnut flour in this recipe. Hope you love the crumble!! 🙂