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0 from 15 votes

Paleo Raspberry Crumble

Paleo Raspberry Crumble made with crispy hazelnut flour or almond flour topping is a fresh, perfectly sweet tangy dessert recipe! Perfect for grain-free vegan eaters!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 5 Servings
Calories: 326 kcal
Cuisine: American

Ingredients

Raspberry Filling:
  • 4 cups fresh raspberries or mixed berries of choice
  • 2 tablespoons tapioca starch
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice
  • 2 tablespoons pure maple syrup
Crumble Topping:
  • 1 cup hazelnut flour or super fine almond flour
  • 3 tablespoons coconut oil melted and cooled*
  • 3 tablespoons pure maple syrup
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cinnamon

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, toss together the raspberries, tapioca starch, vanilla extract, lemon juice, and maple syrup. Transfer to an 8” x 8” baking pan.
  3. Mix together the ingredients for the topping in a mixing bowl. Evenly spread it over the raspberry filling and bake in the oven for 30 to 40 minutes, until the raspberries are juicy and bubbly and the topping is golden-brown.
  4. Let stand for 10 minutes before serving with ice cream.

Notes

  • *You can also use grapeseed oil. I don't recommend using olive oil because it will change the flavor of the topping.

Nutrition Information

Serving 1of 5 Calories 326kcal (16%) Carbohydrates 31g (10%) Protein 5g (10%) Fat 23g (35%) Fiber 9g (36%) Sugar 19g (38%)

Nutrition Facts

Serving: 5Servings

Amount Per Serving

Calories 326

% Daily Value*

Serving 1of 5
Calories 326kcal 16%
Carbohydrates 31g 10%
Protein 5g 10%
Fat 23g 35%
Fiber 9g 36%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.