sweet raspberry apple crumbly crisp
I served this as the dessert for my vegan Thanksgiving meal and it was a hit. It's very easy to make and you won't believe there's no refined sugar in this recipe. This makes four servings.
- 2 cups of raspberries
- 2 cups of apples, diced
- 2 tablespoons of coconut sugar
- 1 tablespoon of lemon juice (about half a lemon)
- 1 cup of oats
- 2 tablespoons of organic maple syrup
- 3 tablespoons of coconut oil
Preheat oven to 350 degrees.
Use one tablespoon of coconut oil to line a small baking dish to prevent crumble from sticking.
Mix raspberries and apples with the coconut sugar and lemon.
Place fruit mix as first layer on the bottom of the dish.
Mix oats, maple syrup and 2 tablespoons of coconut oil in a bowl, ensuring the coconut oil is spread evenly.
Place oat mixture on top of the fruit. It's okay if there are some clumpy bits.
Bake for 45 minutes or until you start to see the fruit bubbling.
The oats should be golden brown.
I love to serve this with banana ice cream (frozen bananas blended).