Raspberry, cacao nib and coconut oil crumble

Raspberry, cacao nib and coconut oil crumble

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4

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.

Ingredients

Quantity Ingredient
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 tablespoons cacao nibs

Method

  1. Preheat the oven to 180°C.
  2. Layer the raspberries into an ovenproof dish measuring approximately 20cm in diameter.
  3. 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.
  4. 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.
Tags:
coconut oil
healthy
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