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Almost Instant Raspberry Crumble

31 comments

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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Almost Instant Raspberry Crumble
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31 comments

Wendywoo May 29, 2016 - 6:14 pm

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

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Bianca Slade May 31, 2016 - 8:57 pm

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

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Athletic Avocado May 30, 2016 - 11:35 am

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

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Bianca Slade May 31, 2016 - 9:00 pm

Thank YOU. I hope you enjoy it. x

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Lauren Fredericks June 1, 2016 - 2:05 pm

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 🙂

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Bianca Slade June 6, 2016 - 12:07 pm

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

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Pauline A June 3, 2016 - 1:44 pm

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

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Bianca Slade June 6, 2016 - 12:08 pm

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

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Pauline A June 6, 2016 - 12:25 pm

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

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Bianca Slade June 20, 2016 - 1:04 pm

Fabulous!! Thank YOU!

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Cat June 27, 2016 - 10:07 am

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

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Bianca Slade June 30, 2016 - 2:26 pm

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

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Jane October 3, 2016 - 6:35 pm

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

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Bianca Slade October 13, 2016 - 7:55 pm

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

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Joan McCallum February 24, 2017 - 1:26 pm

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.

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Joan McCallum February 25, 2017 - 2:21 pm

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

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Bianca Slade March 10, 2017 - 7:56 pm

Oh that all sounds great!!! Thank YOU x

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Monica March 21, 2017 - 9:11 pm

Thanks for you delicious wholesome recipes! Can you please give the non-microwave options as many of us don’t use microwaves.

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Bianca Slade April 2, 2017 - 12:25 pm

Thank you. I haven’t made this in the oven but try moderate for 12 – 15 minutes???

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Onaponakookt May 10, 2017 - 8:49 pm

I tried it twice but I end up with a mushy porridge like substance. Not dry or crumbly at all. Any tips?

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Rebecca Cleave May 18, 2017 - 9:42 am

I’m addicted to this! Like the recipe is memorized! I add mixed berries and it’s amazing!

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Sammy Walsh November 19, 2017 - 8:06 am

Delicious! so quick and easy! You are so creative and you just don’t stop coming up with great recipes ? had this for breakfast with a few dollops of Greek yoghurt ??

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