This raspberry chocolate crumble is super easy to make, paleo, vegan, and can be served right out of the skillet! It’s extra tasty topped with melted chocolate and coconut vanilla ice cream. Gluten free, refined sugar free, dairy free.
We’re making our way through all the summer fruits – cherries, peaches, strawberries – now raspberries – and tomorrow, well tomorrow is a surprise, for now.
One thing I tend to stay away from is embracing the dark side (read: chocolate side) when it comes to my fruit desserts. But, if there’s one fruit that basically begs to be paired with chocolate, it’s raspberries, don’t you think?! Save for my beloved chocolate covered cherries! Will I ever remake those? So much pressure! But this raspberry chocolate crumble? Totally easy peasy, totally satisfyingly deeeelicious.
Since I’ve been baking batches upon batches of “experiments” lately, we now have a freezer full of muffins that didn’t quite rise, cookies that crumbled too much (but make a great ice cream topping!) and loaf pans full of homemade ice cream (butter pecan coming soon!) Oh, and the paleo and vegan blondies I had to re-make to do photos. So, you get the picture. My freezer is in a state of major chaos, and, my mind sort of is too.
Anyway, the last thing my family needed was a raspberry crumble to serve 10 people, so I went smaller for this one. Not single-serve small, but rather small-skillet small and made about 4 servings – perfect when you’re going “casual” for dessert and don’t want too many leftovers. Of course, I’m not telling you not to load the top of this chocolate crumble with even more chocolate and a scoop of ice cream, so really, you can go as “all out” with it as you choose.
The recipe itself is really simple and will be ready-to-eat in just over 30 minutes, plus there’s no fancy kitchen gadgets required! Phew, because my food processor is constantly in need of washing lately.
You have fresh raspberries, tossed with a Tbsp of tapioca flour (or arrowroot starch) to thicken and coconut sugar to sweeten. Throw them in the skillet, and top with the crumble mixture, which contains almond flour, coconut oil, more coconut sugar, shredded coconut, vanilla, chopped pecans for crunch and raw cacao powder.
Make sure to put your skillet (or baking dish) on a cookie sheet, especially if it’s on the small side, to avoid having those nasty burnt sugar spots in your oven to clean. The crumble is ready in just 25 minutes, crisp on top with a bubbly sweet raspberry filling.
Serve it warm, topped with any extra yumminess you choose! One other note, if you DO have leftovers, it keeps well in the refrigerator and tastes pretty darn good cold, too – sort of like a gooey and crisp raspberry brownie! Are you ready for dessert?! Let’s bake!
Raspberry Chocolate Crumble {Paleo & Vegan}
Raspberry Chocolate Crumble {Paleo & Vegan}
Ingredients
For the Filling:
- 2 cups fresh raspberries
- 1 Tbsp tapioca flour
- 2 Tbsp coconut sugar
For the Topping:
- 1/2 cup blanched almond flour
- 1/4 cup raw cacao powder
- 3 tbsp coconut sugar adjust to you taste
- 1/2 tsp pure vanilla extract
- 1/4 cup coconut oil either very soft or melted
- 1/4 cup shredded coconut unsweetened
- 2 tbsp raw pecans finely chopped
- 1/8 tsp salt
Optional Additional Toppings:
Instructions
-
Grease a 6-7 inch cast iron skillet or small baking dish lightly with coconut oil and preheat your oven to 375 degrees.
-
In a mixing bowl, toss the raspberries with the tapioca flour and coconut sugar. In a separate bowl, combine all the topping ingredients, mixing with a fork to combine well.
-
Transfer the raspberry mixture to the skillet/baking dish and cover completely with the topping mixture. Place the skillet on a cookie sheet in case the filling bubbles over, and bake in the preheated oven for 25 minutes or until the filling is bubbly and topping is crisp around edges.
-
Remove from oven and serve warm - top - with coconut vanilla ice cream and melted chocolate drizzle or fudge sauce if desired. Makes about 4 servings. Enjoy!
Nutrition
What I Used to Make My Raspberry Chocolate Crumble:
Want more paleo and vegan dessert recipes? Try one of these!
Coconut Vanilla Bean Ice Cream
Tell Me!
What’s your favorite fruit to pair with chocolate?
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
This looks incredible! Raspberry + Chocolate = Looooooove! It’s so great that you’re going through all the summer fruits . . . I’m excited for tomorrow! Thanks for sharing this recipe; it looks like I’ve got another one to make!
My raspberry bushes are a complete failure this year but I do have some raspberries frozen. I notice you specify fresh raspberries – have you tried frozen, or is there a reason not to use them frozen?
If you completely thaw first and drain out excess water, and add a bit more sugar I think it would be okay. I’ve noticed frozen raspberries tend to be more tart and definitely have more water.
Update: I made it with frozen raspberries. I let them thaw just enough that I could measure them out without them being mushy so I’d have as accurate measurement to 2 cups as possible. I added the tapioca flour and coconut sugar while still partially frozen. Much easier to work with this way. I added about 1/2 tbsp more tapioca flour to thicken whatever extra juice there may be. I also cooked it about 10 min longer – not sure if I needed to but wanted to make sure any extra liquid evaporated. No extra sugar was needed. It was heavenly! Thanks for the wonderful gluten/dairy/soy free recipe!
I don’t know if I’ve ever done raspberries with chocolate but it sounds amazing! I do love strawberries and chocolate or even apples with chocolate drizzled over them. But this is such a unique crumble idea, and it sounds and looks absolutely scrumptious.
This turned out better than expected (and I had high expectations). I used my leftover almond meal from my last batch of almond milk. But while I wasn’t mixing the crumble part it reminded me so much of a no bake cookie….. do you have a no bake recipe???
So happy you liked it! I have a few no-bake cookie recipes but they’re more of a cookie dough consistency sweetened with dates bananas, rather than something like the topping. Great idea though, might have to test it out!
Five stars. This recipe was delicious. We were camping and made it in an 8” Dutch oven. I altered it just a bit and added some gluten free oats to the crumble. I made it again today and used a mixture of black raspberries and red raspberries,ghee instead of coconut oil to get the buttery flavor and then added some broken up 70% dark chocolate sprinkled on top just before taking it out of the oven. Topped off with coconut bliss ice cream and it was heavenly
Oh awesome! Love that coconut bliss too!