Gluten and Sugar Free Raspberry Crumble

By Saturday, February 28, 2015

Recently, I have been trying to cut back on the amount of refined sugar I eat in order to give my body a bit of a break... don't worry, it won't be a permanent thing! I have the biggest sweet tooth, so this has been an interesting challenge in terms of perseverance, and also innovation. I have been experimenting with lots of ways to satisfy my sweet tooth whilst also providing my body with some nutritious goodness. I am obsessed with crumble, and this is one of my favourite recipes at the moment. It is packed full of goodness and just so quick and easy. The oats and almonds give the crumble a delicious nuttiness and the raspberries give it the sharp sweetness it needs. Enjoy with some natural yoghurt. 

Serves 4-6

You will need:

200g oats
200g ground almonds
50g maple syrup
1 tsp ground cinnamon
2-3 tbsp almond milk
500g frozen raspberries

Preheat the oven to 180 degrees/ gas 4. 

Place the raspberries in a saucepan over a medium heat. Cook until they have broken down into a runny mixture and then pour into your baking tin.

Blitz the oats with the almonds in a food processor until they resemble fine breadcrumbs. Add in the cinnamon, milk and maple syrup and blitz until the mixture starts to form clumps. 

Pour the mixture over the raspberries. 

Bake for 20 - 25 minutes, or until the topping is lovely and golden. Serve and enjoy!

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