Time: 60 minutes
For the crumb topping:
1 cup gluten-free rolled oats
1/4 cup Laird Superfood Original Creamer
1/2 cup oat flour
1/2 tsp cinnamon
1/4 tsp sea salt
1/4 cup chopped nuts
1/4 cup melted coconut oil
3 tbsp maple syrup
For the berries:
6 cups raspberries, fresh or frozen
2 tbsp arrowroot starch or cornstarch
¼ cup coconut sugar
1 tsp vanilla paste or extract
Vegan vanilla ice cream, to serve (optional)
STEP 1: Preheat the oven to 350F/180C.
STEP 3: Place the raspberries in a medium-sized baking dish together with the arrowroot starch, coconut sugar and vanilla. Toss gently to combine.
STEP 4: Spread the crumb topping evenly over the berries. Bake uncovered for 40-45 minutes until the berries are bubbling and the top is golden brown.
STEP 5: Let cool for 10 minutes before serving. Serve as is or with vegan vanilla ice cream. Enjoy!