August 19, 2013
Raspberry Crumble
There's no better summer dessert than a piping hot crumble, with fresh berries, and cold ice cream to top it off!
This recipe is a family favorite. It is also one of the first recipe I discovered all on my own. My favorite topping to this hot dessert is some cool vanilla ice cream with light drizzle of chocolate syrup.
Raspberry Crumble
-Yields 4 servings
-Can be double or tripled to fill a full 8x8in pan.
Ingredients
Directions
Note: Top with whipped cream, vanilla ice cream, or greek yogurt.
-Can be double or tripled to fill a full 8x8in pan.
Ingredients
- 3/4 cup rolled oats
- 1/4 cup coconut or vegetable oil
- 1/4 cup all-purpose flour
- 1 1/2 tsp cinnamon (can use more or less)
- 1/2 cup sugar (I use Splenda)
- 1 pinch salt
- 1 1/2 tsp vanilla extract
- 1 cup berries (eg. raspberries, blackberries, blueberries)
Directions
- Preheat oven to 400F.
- Combine the first 7 ingredients in a bowl. Set aside.
- Grease a small pan (or several 1-cup ramekins for individual servings.)
- Place the berries to completely cover the bottom of the pan (or ramekins).
- Evenly spread the crumble mixture overtop the berries and bake for 35-40min.
Note: Top with whipped cream, vanilla ice cream, or greek yogurt.
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