I’ve never really been a calorie counter. If anything, I like to know what the ingredients are and in what proportion. I like to understand what I’m buying in to. For this reason, I was quite keen to have a go at a recipe for a dessert I had pinned months and months ago but never got round to trying. The recipe was for a paleo version of a fruit crumble, meaning it was free from refined sugar, flour and butter.
Although I don’t like to exclude foods from my diet, being a firm believer that everything is allowed in moderation, I do like to pick the good bits from various diets for inspiration. For a Wednesday night, I though this naturally sweet dessert sounded like a great pick.
This is one of them sweet treats that you literally whip up in minutes and then leave to do it’s thing in the oven until all juicy and golden. It’s your new favourite crumble recipe.
Plump and ripe raspberriey crumble
Free from flour, butter and refined sugar.
This was my first go at creating an “alternative”, healthier version of a crumble, and I’m so glad I did. It’s truly delicious! Even Mr approved, which essentially means it must be fantastic.
This recipe is not meant to be a low calorie crumble. The topping is based on chopped, ground nuts and coconut oil, all which are known as pretty calorie dense foods. But! This also means healthy fats and plenty of important vitamins and minerals, which is certainly a bonus.
I served it warm with a couple of table spoons of Alpro Natural Yoghurt. Mr had it just on its own. For a special treat, I’d go straight for the ice cream. We all know you can’t go wrong with ice cream.
The recipe, serves 4 – 6
Baking dish, 8 x 4 in.
- 300 g ripe raspberries
- 100 g ground almonds (or almond flour for a finer, more flour like texture)
- 150 g pecan nuts
- Agave Nectar (optional)
- Pinch of salt
- 80 ml melted coconut oil
Heat up the oven to 180-200°C.
Grease the baking dish with a little coconut oil and cover the bottom with raspberries.
I added a little bit of Groovy Foods Agave Nectar, but this might not be needed if the fruit or berries is ripe enough.
For the crumble, add the ground almonds to a large bowl. Finely chop, or quickly pulse the pecans in a food processor. Mix with ground almonds and add a pinch of sea salt.
Melt coconut oil and add about 80 ml to your mixture.
Blend well with a spoon. For a crumbly texture, use your hands and pinch/press the mixture in to crumble like pieces before covering the raspberries.
Cook in the crumble until golden and berries are juicy and bubbling.
Please let me know what you think. It’s super simple and really worth a go ♥