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This raspberry chocolate crumble is super easy to make, paleo, vegan, and can be served right out of the skillet! It’s extra tasty topped with melted chocolate and coconut vanilla ice cream. Gluten free, refined sugar free, dairy free.
We’re making our way through all the summer fruits – cherries, peaches, strawberries – now raspberries – and tomorrow, well tomorrow is a surprise, for now.
One thing I tend to stay away from is embracing the dark side (read: chocolate side) when it comes to my fruit desserts. But, if there’s one fruit that basically begs to be paired with chocolate, it’s raspberries, don’t you think?! Save for my beloved chocolate covered cherries! Will I ever remake those? So much pressure! But this raspberry chocolate crumble? Totally easy peasy, totally satisfyingly deeeelicious.
Since I’ve been baking batches upon batches of “experiments” lately, we now have a freezer full of muffins that didn’t quite rise, cookies that crumbled too much (but make a great ice cream topping!) and loaf pans full of homemade ice cream (butter pecan coming soon!) Oh, and the paleo and vegan blondies I had to re-make to do photos. So, you get the picture. My freezer is in a state of major chaos, and, my mind sort of is too.
Anyway, the last thing my family needed was a raspberry crumble to serve 10 people, so I went smaller for this one. Not single-serve small, but rather small-skillet small and made about 4 servings – perfect when you’re going “casual” for dessert and don’t want too many leftovers. Of course, I’m not telling you not to load the top of this chocolate crumble with even more chocolate and a scoop of ice cream, so really, you can go as “all out” with it as you choose.
The recipe itself is really simple and will be ready-to-eat in just over 30 minutes, plus there’s no fancy kitchen gadgets required! Phew, because my food processor is constantly in need of washing lately.
You have fresh raspberries, tossed with a Tbsp of tapioca flour (or arrowroot starch) to thicken and coconut sugar to sweeten. Throw them in the skillet, and top with the crumble mixture, which contains almond flour, coconut oil, more coconut sugar, shredded coconut, vanilla, chopped pecans for crunch and raw cacao powder.
Make sure to put your skillet (or baking dish) on a cookie sheet, especially if it’s on the small side, to avoid having those nasty burnt sugar spots in your oven to clean. The crumble is ready in just 25 minutes, crisp on top with a bubbly sweet raspberry filling.
Serve it warm, topped with any extra yumminess you choose! One other note, if you DO have leftovers, it keeps well in the refrigerator and tastes pretty darn good cold, too – sort of like a gooey and crisp raspberry brownie! Are you ready for dessert?! Let’s bake!
Raspberry Chocolate Crumble {Paleo & Vegan}
Raspberry Chocolate Crumble {Paleo & Vegan}
This raspberry chocolate crumble is super easy to make, paleo, vegan, and can be served right out of the skillet! It’s extra tasty topped with melted chocolate and coconut vanilla ice cream. Gluten free, refined sugar free, dairy free. Prep Time: 10 minutesCook Time: 25 minutesTotal Time: 35 minutesCourse:DessertCuisine:Paleo &, VeganServings: 4 servings
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Ingredients
For the Filling:
2cupsfresh raspberries1Tbsptapioca flour2Tbspcoconut sugar
For the Topping:
1/2cupblanched almond flour1/4cupraw cacao powder3tbspcoconut sugar adjust to you taste1/2tsppure vanilla extract1/4cupcoconut oileither very soft or melted1/4cupshredded coconutunsweetened2tbspraw pecansfinely chopped1/8tspsalt
Optional Additional Toppings:
Melted dark chocolate OR chocolate fudge sauceCoconut vanilla ice cream OR homemade vanilla bean ice cream
Instructions
Grease a 6-7 inch cast iron skillet or small baking dish lightly with coconut oil and preheat your oven to 375 degrees.In a mixing bowl, toss the raspberries with the tapioca flour and coconut sugar. In a separate bowl, combine all the topping ingredients, mixing with a fork to combine well.Transfer the raspberry mixture to the skillet/baking dish and cover completely with the topping mixture. Place the skillet on a cookie sheet in case the filling bubbles over, and bake in the preheated oven for 25 minutes or until the filling is bubbly and topping is crisp around edges.Remove from oven and serve warm – top – with coconut vanilla ice cream and melted chocolate drizzle or fudge sauce if desired. Makes about 4 servings. Enjoy!
Nutrition
Calories: 361kcalCarbohydrates: 32gProtein: 5gFat: 27gSaturated Fat: 14gCholesterol: 0mgSodium: 119mgPotassium: 211mgFiber: 7gSugar: 16gVitamin A: 20IUVitamin C: 15.8mgCalcium: 55mgIron: 1.9mg
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What I Used to Make My Raspberry Chocolate Crumble:
Want more paleo and vegan dessert recipes? Try one of these!
Peach Cobbler
Maple Pecan Apple Crisp
Strawberry Crumble
Coconut Vanilla Bean Ice Cream
Chocolate Fudge Sauce
Chocolate Pudding
Tell Me!
What’s your favorite fruit to pair with chocolate?
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