Raspberry Pecan Crumble Recipe

by Melissa Chichester

Serve this mouth-watering crumble warm or cold for breakfast, or as a delicious dessert. As an added bonus, this recipe contains no refined sugar or flour.



Pre-heat oven to 350 degrees and grease an 8×8 glass baking dish with butter. In a glass bowl, mix maple syrup, vanilla extract, and stevia with the raspberries. Add the mixture directly to the 8×8 pan and disperse until they evenly cover the bottom.

In a separate bowl, mix almond meal, pecans, coconut oil, and rolled oats. Add to the top of the raspberries until they are all covered. Bake for 40-50 minutes until the top is crispy and the raspberries begin to bubble.

Makes 6 servings.