RASPBERRY OAT CRUMBLE
This Raspberry Oat Crumble is a quick and healthy dessert that balances the tartness of fresh raspberries with the warmth of cinnamon-flavoured oats. The buttery or coconut oil crumble adds a delightful crunch, while the honey sweetens the dish naturally. Perfect as a light treat or snack, this crumble comes together in minutes and can be enjoyed warm or cold. With just five simple ingredients, this recipe is also customisable for different dietary needs and made with vegan coconut oil. It’s a delightful blend of textures and flavours that feels indulgent but remains nutritious.
RECIPE CATEGORY
Dessert, Snack
SERVING SIZE
1 serving
CUISINE
American, British
PREPARATION/TECHNIQUES
Bake five ingredients or less.
OCCASION/HOLIDAY
Everyday Fall, Winter, Thanksgiving, Christmas, Family Reunion, Potluck, Valentine’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Quick & Easy, Vegetarian, Vegan (if using coconut oil), Low Cholesterol, Gluten-Free (if using GF oats)
DISH TYPE
Crumble, Dessert
INGREDIENTS
There are the following ingredients of Raspberry Oat Crumble:
- 50g raspberries
- 1 tbsp oats
- 1 tsp honey (or maple syrup for vegan)
- 1 tsp butter or coconut oil
- ½ tsp cinnamon
FULL NUTRITIONAL INFORMATION
- Calories: 120
- Protein: 1g
- Carbohydrates: 15g
- Sugars: 8g
- Fats: 6g
- Fibre: 3g
- Sodium: 3mg
PREPARATION
- Preheat Oven: Set the oven to 180°C (350°F) to prepare for baking the crumble.
- Prepare The Raspberry Base: Place the raspberries in a small oven-safe dish. Drizzle ½ tsp of honey over them to enhance their sweetness.
- Make The Oat Crumble: Mix the oats, cinnamon, and the remaining ½ tsp of honey in a small bowl. Add 1 tsp of butter or coconut oil and mix until the oats are evenly coated and crumbly.
- Top The Raspberries: Sprinkle the oat mixture evenly over the raspberries, ensuring complete coverage for a nice crunchy topping.
- Bake: Bake for 10-12 minutes until the oat topping is golden, crisp and the raspberries are bubbling underneath.
- Serve Warm: Enjoy your Raspberry Oat Crumble straight from the oven or allow it to cool slightly for more texture.
PREP TIME
5 minutes
COOKING TIME
10-12 minutes
TIPS
- Use Fresh Or Frozen Raspberries: Fresh and frozen raspberries work well. If using frozen, thaw them first and drain any excess water to avoid a soggy crumble.
- Add Crunch: You can mix chopped nuts like almonds or walnuts into the oat topping for added texture.
- Boost The Sweetness: If you prefer a sweeter crumble, add more honey or use a sweeter fruit mix like raspberries and blueberries.
- Make It Gluten-Free: Ensure you use certified gluten-free oats to make this crumble gluten-free.
VARIATIONS
- Vegan Option: Use coconut oil instead of butter and swap honey for maple syrup or agave to make the dish vegan.
- Mixed Berry Crumble: Add strawberries or blueberries for a more varied fruit base, providing different flavours and textures.
- Coconut Twist: Sprinkle some shredded coconut into the oat topping for a tropical twist that pairs well with the raspberries.
- Spiced Version: Add a pinch of ground ginger, nutmeg and cinnamon for a deeper, spiced flavour profile.
PREPPING AND STORAGE
- In The Fridge: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave for a warm treat.
- Freezing: This dish is best enjoyed fresh, but you can freeze it for up to 1 month. Thaw overnight in the fridge and reheat before serving.