Raspberry Crumble

I have a confession to make – I often eat this for breakfast. 
This is apple and raspberry crumble and I have been known to go through phases of eating it for breakfast mainly because it’s rammed full of nutritional goodness that I no longer consider it a desert! 

To make it you will need:

  • 4 apples
  • Two handfuls of frozen raspberries
  • 1 and 1/2 cups of rolled oats 
  • 2 tables spoons coconut oil – melted
  • 1/2 a lemon (the juice)
  • 2 teaspoons of chia seeds
  • 2 teaspoons of flax seeds
  • 1 tablespoon of cocoa nibs
  • 1 table spoon of coconut flakes or desiccated coconut 


  • Preheat your oven to 180˚C
  • Peel and dice the apples add the to a pan with about 1/2 cup of water.
  • Put them over a medium heat with the lid on the pan until they are soft enough to poke with a knife.
  • Drain and add the chia and flaxseeds along with the cocoa nibs and coconut flakes, mix everything together and then add to a baking tray or ceramic baking dish.
  • Once the apples are in, top them with the frozen raspberries. 
  • In a bowl mix the rolled oats, lemon juice and coconut oil so that the oats are lightly covered and spoon them over the apples and raspberries. 
  • Place the crumble in the oven for half an hour or until the oats go golden. 

Serve with coconut yogurt and enjoy. 

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