Almond apple raspberry crumble

By Mary Berg
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  • 3 sweet apples, diced
  • 1-1/2 cups fresh raspberries
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon vanilla extract


  • 1-3/4 cups rolled oats
  • 3/4 cup almond flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 6 dates, very finely chopped
  • 1/4 cup coconut oil, at room temperature

For serving:

  • Vanilla Greek yogurt


  1. Preheat your oven to 375ºF and lightly grease a 20 centimeter square baking dish.
  2. For the filling, add the apples, raspberries, cornstarch, cinnamon, nutmeg, and vanilla into a bowl and gently stir to combine. Transfer this mixture into the prepared baking dish and set aside.
  3. For the topping, add the oats, almond flour, cinnamon, salt, and dates to the bowl and stir to combine. Add in the coconut oil and, using your fingers, snap the oil into the oat mixture until well combined. Tip this mixture onto the filling then bake the crumble in the preheated oven for 25 minutes or until bubbly and golden brown.
  4. Serve warm with a little vanilla Greek yogurt.

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