Paleo Raspberry Crumble
Paleo Raspberry Crumble made with crispy hazelnut flour or almond flour topping is a fresh, perfectly sweet tangy dessert recipe! Perfect for grain-free vegan eaters!
Servings: 5 Servings
Calories: 326kcal
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.
Notes
*You can also use grapeseed oil. I don't recommend using olive oil because it will change the flavor of the topping.
Nutrition
Serving: 1of 5 | Calories: 326kcal | Carbohydrates: 31g | Protein: 5g | Fat: 23g | Fiber: 9g | Sugar: 19g