Almost Instant Raspberry Crumble

almost instant raspberry crumble


Almost Instant Raspberry Crumble

  • 1/4 cup almond meal
  • 1/4 cup desiccated coconut
  • 1 tablespoon almond butter
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons maple syrup
  • 1 cup frozen raspberries
  1. Place the almond meal, coconut, almond butter, vanilla extract and maple syrup into a microwave safe bowl and give it a quick mix. Add the raspberries and mix again. Place the bowl into the microwave and heat for 2 minutes and 30 seconds. Remove from the microwave and allow to cool sightly. Top if desired and tuck in!
  2. Enjoy.

notes – this works well topped with yoghurt (coconut or full fat natural greek), roughly crushed dry roasted almonds, maple syrup and almond butter.

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Recipe
Almost Instant Raspberry Crumble
Published
Rating
3.5 Based on 36 Review(s)
  • Wendywoo

    Oooooh, this looks delicious and nutritious! My daughter is home for the w/e, so I might mix this up for her, scoot out of the kitchen whilst the noisy microwave is on, then scoot back in to “help” her eat it…haha! xxx

    • I hope you do it is a favourite at our place. I also hope that you have had a lovely time with your daughter. xxx

  • This breakfast bowl looks incredible! I’ve been searching for grain-free oatmeal substitutions for a while now, this is perfect!

  • Lauren Fredericks

    Thanks for the recipe Bianca. Just made this for breaky and it was delicious! Served it with yoghurt as recommended which was a great combo. Will make again for sure 🙂

    • Perfect!!! Thank YOU for the feedback. I am glad you enjoyed it. x

  • Pauline A

    Ooh, this sounds great! What is the desired consistency of the end result? Is it like a porridge?

    • No it isn’t like a porridge. More like a crumble, maybe a tad drier. I hope this helps.

      • Pauline A

        Thanks Bianca. I had it yesterday, and hubby tried it today. It’s a stayer for us!!

  • Cat

    I initially used the microwave but then transferred to a little pan on stove to ensure all was dissolved well.
    Mine seemed dry (as intended?) so I added milk. It came out porridge consistency and was yummo! Served with Greek yoghurt.
    I’m gluten/ lactose intolerant, so it’s a huge Relief to finally find something for brekky that I can whip up in seconds, is healthy, gut friendly and tasty. Txs Bianx.
    Will make again, on stove top

    • Thank YOU!!!! I love the feedback!! Your version sounds divine!! Yes it is dry as intended. I am glad you enjoyed it. I hope you find many more recipes that work for your gut and your taste buds, be sure to let me know. xxx

  • Jane

    Another YUM! This is like having dessert for breakfast, I love it! I have mine with Greek yoghurt and some chopped almonds and a drizzle of maple syrup as pictured.. Delicious thank you x

    • Thank YOU for the feedback!! I am glad you enjoyed it! I would love to hear how you go with anything else that you try. x

  • Joan McCallum

    Had for breakfast this morning..made just the right amount of nut butter by whizzing small handful cashew in spice grinder till almost paste, then added just a drop of coconut oil to form spreadable consistency. Used rice malt instead of maple syrup..cooked as directed in microwave. Topped with own home made goat yoghurt. YUM.
    Next time make intend to use half raspberries and half pie apple and cook in halogen oven for about 15 mins at 200 c to give it a lightly toasted flavour. (In halogen cooker can see what is happening )
    Might top with coconut cream. Will let you know how it goes..
    Thank you Bianca for sharing your great ideas.

    • Joan McCallum

      tried the above version as said but only needed about 7 mins at 180c cooking time,,,again yum and enjoyed the little crunchiness of the crumble. for those who do not have microwave or halogen cooker may like to try this in a normal oven