Summer days are those on which it’s perfectly acceptable to rise at a ridiculous hour only to stuff yourself with copious fresh fruits and green smoothies before venturing out into the garden for a few hours to pick a cornucopia of home-grown raspberries.
And then eat them, naturally. And use far too many conjunctions and prepositions in one sentence.
When we moved in to our current house, we were told about the raspberries. We were forewarned, yet now we find ourselves spending hours in the garden, gently caressing the vibrant, delicate berries, squeezing them gently at their crowns before lifting them, hands cupped, to the masses of previously picked berries in our overfilled trays. Hours spent laughing, teasing, joking; hours spent living. It’s such a shame the summer doesn’t last forever.
Crumble, though? I’ll take crumble any day. This raspberry crumble is comforting and cosy, and embraces you with its warmth and love, the stewing fruit flowing through your body like a sip of warm tea and crispy topping tying the sweet, tart juices interspersed with bursts of pure berry together.
At times, all you really want is a refreshing chilled summer salad with a tall glass of lemonade and flavoured ice, but if you’re having one of those days, I urge you to bake up some of these. It takes 5 minutes to whisk up the ingredients, carefully rinse your berries, cover them in the crumbly combination of almonds, coconut, cinnamon and cane sugar, and pop them in the oven. They transcended every single one of my expectations; the crumb was perfectly tender and crunchy, the fruit soft and gooey yet recognisable.
Enjoy, and between you and me, it’s perfectly okay to double the topping, dump everything into a larger dish, bake it up, and eat it for breakfast. It happened. With a green smoothie, naturally.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients (4 servings)
- 3/4 cup ground almonds
- 2 tbsp coconut flour
- 1 tsp ground cinnamon
- 3 tbs cane sugar
- 2 tsp coconut oil
- 2 cups fresh, ripe raspberries
1. Preheat your oven to 350F/180C.
2. Evenly distribute your raspberries between four small ramekins.
3. Mix together all the remaining ingredients in a large bowl until you get a crumbly mixture with a few large chunks. If it is too dry, add half a teaspoon more coconut oil and continue doing so until you achieve the desired consistency.
4. Sprinkle the topping mixture all over the berries.
5. Bake for 11-12 minutes or until golden brown.
6. Let cool for 5 minutes, then serve.
NOTE: If your raspberries are a bit tart, sprinkle them with a bit of cane sugar before adding the crumble mixture on top.