RASPBERRY, CACAO NIB AND COCONUT OIL CRUMBLE

Lucy Bee coconut oil works so well in place of butter in crumble toppings – I use this simple mix for loads of different fruit fillings and never get tired of it. Either stick to this recipe or try using whatever comes to hand, maybe a mixture of polenta and buckwheat flour instead of plain flour, or add desiccated coconut. My Healthy Seed Mix works a treat too! Any seasonal fruit works in place of the raspberries.

450g fresh raspberries

80g chilled Lucy Bee coconut oil, cut into small pieces

80g gluten-free plain flour

80g coconut sugar or muscovado sugar

80g ground almonds

2 tbsp cacao nibs

SERVES 4

Preheat the oven to 180°C/350°F/gas mark 4.

Layer the raspberries into an ovenproof dish measuring approximately 20cm in diameter.

Put the coconut oil pieces, flour, sugar and ground almonds in a food processor and blitz to a granular consistency, taking care not to over-process to a dough. Add the cacao nibs and mix them in quickly using a spoon.

Spoon the crumble mixture over the raspberries and bake in the oven for 20 minutes until the crumble is coloured and the raspberries start to bubble through. Serve hot, with a spoonful of crème fraîche, if you like.