Raspberry and Maple Crumble


Everyone should definitely have a go-to crumble recipe and this one is so quick and easy to make. The leftovers get better by the day and it’s healthy enough that you can have it for breakfast, lunch or dinner! I love the bit where the crumble topping has soaked up the delicious berry juices – you know that part?! You can easily adapt the measurements because it’s a very forgiving recipe. This crumble is the perfect thing to make on a wintry day and if nothing else your house will smell amazing.

Serves 4

  • 1 ½ cups rolled oats
  • 1 cup any nuts or seeds – I used walnuts
  • ¼ cup/ 60g coconut oil
  • Juice and zest of 1 orange
  • 2 tsp cinnamon
  • 3 Tbsp maple syrup
  • Optional: ¼ cup pumpkin seeds and ¼ cup sesame seeds (optional)
  • 1 tsp ground ginger
  • 2 cups fresh or frozen berries – I used a combination of frozen raspberries and blueberries
  1. Preheat the oven to 180°C/ 350°F.
  2. For the crumble topping, place the nuts or seeds of your choice into a food processor and pulse until roughly chopped. You can also do this by hand using a large knife.
  3. Tip the ground nuts or seeds into a large mixing bowl with the oats, orange juice and zest, cinnamon, ginger and seeds if using. Mix everything together until well combined.Blueberries
  4. Heat the maple syrup and coconut oil together until just melted. Pour it into the oaty mixture and stir thoroughly. At this point the mixture will already be smelling divine and if you are anything like me you will be considering diving in!
  5. Spoon the berries into a baking dish (no need to defrost them first if they’re frozen) and top with the crumble mixture. Bake for 35-40 minutes until the topping is golden brown.

Keeps for 3-5 days in the fridge and freezes well.

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