Gluten-free raspberry coconut crumble

The delightfully juicy raspberry-coconut crumble is the perfect dessert for everyday indulgence or weekend treats. A refreshing raspberry-coconut filling and crispy crumble topping create an irresistible taste experience. You can also serve the crumble warm with ice cream or vanilla sauce!

INGREDIENTS

Berries:
400 g frozen raspberries
½ dl Foodin coconut sugar
1 tsp Foodin vanilla powder
1 tbsp potato starch

Crumble:
3 dl gluten-free oats
1 dl Foodin almond flour
1 dl Foodin coconut sugar
1 dl Foodin desiccated coconut
½ dl maple syrup
½ tsp Foodin fine sea salt
75 g Foodin ghee or coconut oil

RECIPE

Preheat the oven to 200°C. Line a cake pan with baking paper. In a bowl, mix the raspberries, coconut sugar, vanilla powder, and potato starch. Pour into the pan and spread evenly. In another bowl, combine the oats, almond flour, coconut sugar, shredded coconut, maple syrup, and sea salt. Melt the ghee or coconut oil and stir into the dry ingredients to form a crumbly mixture. Sprinkle the crumble over the raspberries. Bake for 20 minutes. Let cool before serving. Enjoy!