Raspberry & Coconut Crumble

Raspberries are an excellent source of vitamin-C and a powerful antioxidant. We’ve used them as the hero in our favourite warming dessert. 


  • 1 cup coconut flour
  • 1 cup unsweetened coconut flakes
  • ½ cup grass-fed butter, melted
  • ½ cup rice malt syrup
  • ½ teaspoon salt
  • 2 cups raspberries, fresh or frozen


  1. Combine coconut flour, flakes, butter, rice malt syrup and salt in a bowl. Mix thoroughly. The mixture should form when pressed in the palm of your hand, however expect it to be quite crumbly and easy to pour.
  2. Add raspberries to a lightly greased baking tray and pour crumble on top, pressing down firmly with your hands.
  3. Bake for 20 minutes or until golden brown on top.
  4. Cool before serving – delicious on its own or served with coconut ice cream.

Read why we love coconut flour here.


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