These days it became pretty cold outside and I started craving comfort foods and warm desserts. This simple vegan raspberry crumble would calm my cravings in most cases. It’s low in sugar and high in fibre therefore great not just as a dessert but also as breakfast.
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Once upon a time …
… when we were in the first lockdown and I was only just starting to learn food photography, I had a huge craving for a crumble. Already vegan at that time, my idea came from Broma Bakery’s recipe which was actually a blueberry crumble. I remember I loved it so much I had to take photos of it. Here’s one:
Apart from the fact that the photo sucks on many levels, I was really happy with the crumble (and at the time with the photo too, but the excitement faded quite quickly). All it needed was a little bit of work and my own touch. Blueberries are not my favourite fruit, although I like them a lot. But when it comes to raspberries I would crawl through a desert for them. It was no question what my crumble would be like. And so the simple vegan raspberry crumble was born.
Making simple vegan raspberry crumble with almonds
When I call it simple it’s not just an SEO thing, it really is insanely simple. All you need are 8 ingredients and 15 minutes of preparation.
If you have fresh fruit at hand that’s perfect. It will shorten your time of baking and the crumble will have that special “fresh fruit” vibe.
But if not, don’t worry, you can easily make a frozen raspberry crumble with frozen raspberries (obviously). In this case, your baking time will be up to 30 minutes.
I like adding some almonds on top, not just inside of the crumble – just to make sure chopped almonds are on top and get nicely roasted. I just love the roasted almond taste and smell! But you do you – you can even use some other nuts if you want, but I would highly recommend using almonds, their taste simply works best in this combination.
I usually make this simple vegan raspberry crumble with almonds for breakfast. It’s gone within minutes. But in case you manage to save some, keep it in the fridge for up to 3 days. Good luck with keeping it that long, though. I’m willing to bet it won’t last ‘cuz you’ll eat it all before. In my experience, this is a raspberry crumble for two, because I make this amount and the two of us eat it all. But maybe you can divide it between 4 people or even 6.
One last thing: when you’re making it, try just a little bit of the crumble to taste it. If you’re on the sweeter side you might want to add more sweetener. You could also use sugar instead of syrup. For more on this, read the next section.
Why I love this raspberry crumble:
-> It’s super simple to make
-> It tastes like heaven
-> It’s sweet but still pretty healthy
-> It’s juicy yet crunchy
-> can be served as dessert but also as breakfast
Ingredients for the raspberry crumble
As mentioned, you’ll only need 8. I promise these 8 ingredients will create magic. I feel like this is the best raspberry crumble recipe there is, but hey, I’m a little biased, so try it and see for yourself. For this quick raspberry crumble you’ll need:
Oats: The main source of fibre and what creates some lovely crunch. I like to use rolled oats, simply because the pieces are smaller. But you can use them whole or even try with spelt flakes.
Flour: Wholemeal flour is the second source of fibre. You can make sure it’s really wholemeal and full of fibre by using oat flour. Just blitz some oats in a smoothie maker to blend them into flour and use that. Using oatmeal flour will also make this recipe gluten-free.
Almonds: As I mentioned before, almonds are the best choice for this simple vegan raspberry crumble. You could try cashews or brazil nuts, too. But I wouldn’t recommend walnuts as their taste is very strong.
Coconut oil: To make the crumble crunchy and crumbly we need something that will hold the dry ingredients together but won’t make them as hard as cement. That’s why milk wouldn’t work. You’ll need some fat and I think coconut oil is great because it’s healthy and very stable at high temperatures.
Agave syrup: Gotta make it at least a bit sweet! Raspberries can often be sour, especially store-bought, so use some agave syrup. If you want this crumble completely sugar-free, avoid sweeteners altogether. Or if you don’t have agave syrup, use maple or rice syrup instead. You can also swap it for coconut sugar, brown sugar, or any other sweetener of your choice. I’m not using much sweetener, because I like sweets, but they can quickly be too sweet for me. So add more agave syrup if you feel like it won’t be sweet enough. The amount you add should also depend on how sweet the fruits are. I recommend using the amount stated in the recipe at least the first time you make it.
Raspberries: The main ingredient. Yeah, you can use blueberries or strawberries, but that’s not why you are here. You’re here for raspberries.
Apple: Apples will balance out sourness nicely and add some natural sweetness. Make sure you cut them into small pieces so they’ll soften up and blend in with raspberries.
Starch: This white powder will create some smoothness and creaminess in the raspberry filling. If you don’t use it ( and you don’t have to, ofc) the raspberries will lose a lot of water which will remain just that. With starch, this raspberry water/juice will become creamier and will stick to the crumble and the fruits better. I really like it, but you have to make sure your crumble cooks long enough so that the starch cooks well. Otherwise it will be floury and not tasty at all.
Wanna pin this recipe?
If you’re anything like me, you’ll be looking for comfort foods, so here are some:
-> Grandma’s vegan apple pie that’s perfect warm but also cold. And apples are in season anyway!
-> Curry noodle soup is going to warm you up and make you feel full in the best way possible.
-> Vegan coffee cake would be just what you need for late afternoon tea or coffee break.
Are you recreating any of my recipes? Don’t forget to take a photo and tag me on Instagram @littlekitchenvibes
Simple Vegan Raspberry Crumble with Almonds
Ingredients
- 50 g oats
- 100 g wholemeal flour
- 50 g chopped almonds
- pinch salt
- 3 tbsp agave syrup
- 50 g coconut oil
- 500 g raspberries
- 1 apple medium sized
- 1 tbsp starch
- 2 tbsp agave sryup
Instructions
- First, chop almonds. Make them quite small, but not too small. Let some pieces remain bigger while others are small.
- Add oats, flour, a pinch of salt, and chopped almonds to a large bowl and mix. Then add agave syrup and coconut oil to it and knead until you get a crumbly texture. It should not stick together to well.
- For the filling, use fresh or frozen raspberries. Cut the apple into small dices, preferably even smaller than 1x1 cm. Add them to a separate bowl along with raspberries and sprinkle with starch. Mix so the starch is evenly distributed. Then pour over agave syrup and mix again.
- To a greased ceramic baking pan (use coconut oil for greasing), add the raspberry mixture first. Then add crumble; make sure you sprinkle it on top evenly so it's equally thick over all the surface.
- Bake in the pre-heated oven at 170°C for 40-45 minutes.
- Serve warm or cold with some whipped cream or ice cream.
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