Laird Easy Plant-Based Raspberry Crumble

Laird Easy Plant-Based Raspberry Crumble

Serves 4-6

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 2: Add the rolled oats, creamer, oat flour, cinnamon, sea salt, nuts, coconut oil and maple syrup to a medium-sized bowl. Mix until evenly combined and set aside. 

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!



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