Woah woah woah I graduate a month from yesterday! Wheeeeee almost time to decorate my mortar board. Because I care not that I’m getting a masters and that any display of creative originality might be frowned upon for grad ceremonies; any flat, otherwise boring surface is acceptable for yogic doodle decoration and glitter. Also, it’s probably time to make a dent in that giant pile of work I have to do between now and my practicum presentation but…. nah. I made crisp instead.
Infinitely more fun than papers and literature review and and and.. ew. Someone make all that go away so I can enjoy my crisp in peace, mmk?! Great.
This one is full of springy, fruity deliciousness. Good for the soul and the bod — brightly colored (food should be fun!) and full of whole-food nutrients. Because all desserts should be able to do double duty as breakfast! Obviously.
And with that… I’m back to work. Because even that little respite couldn’t last long (waaah).
Let’s get to it. Happy weekend!
Vegan Raspberry Crisp with Meyer Lemon and Coconut
Fruity, lemony, springy, delicious, and good for your bod! All you could want out of a dessert / breakfast / fruity whole food shenanigan. Full of whole grains (oats), healthy fats (coconut and almonds), antioxidants (raspberries) and all kinds of textural fun. Vegan, gluten free, refined sugar free. Yield: one 8 by 8 pan. A Wait are those Cookies original!
For the fruity goodness:
- 4 c raspberries (frozen is totes fine; just thaw them first)
- 2 tbsp tapioca starch
- 2 tbsp pure maple syrup
- 1 tbsp meyer lemon juice*
- 1 tsp vanilla extract
For the crispy fun:
- 1 c almond meal
- 1 c rolled oats**
- 1/4 unsweetened, shredded coconut
- 1/2 tsp fine sea salt
- zest of one meyer lemon*
- 3 tbsp pure maple syrup
- 1/4 c melted coconut oil
*regular lemon will do but Meyers are SO fabulous; find them if you can!
** gluten free if desired
Preheat the oven to 350 and locate your trusty 8 by 8 pan that you make EVERYTHING in. Or maybe that’s just me…
In a large bowl, toss together raspberries, tapioca, maple, meyer lemon juice, and vanilla extract. Once it’s all combined, spread this evenly into the bottom of the 8 by 8.
In another largish bowl, stir together almond meal, oats, sea salt, and lemon zest. Add in maple syrup and melted coconut oil, and stir until combined, mashing out the largest lumps. Spread this goodness evenly over the raspberries in the prepared pan, and bake for 30-40 minutes, until the crumble topping is golden brown and the filing is bubbly and juicy (omg yum). Let sit for a few before annihilating. Leftovers (ha) store best in the fridge and are excellent for breakfast, just saying.
Top with any kind of iced dessert of choice – i.e.. vegan paleo gelato, dairy deliciousness, whipped coconut cream?! The sky’s the limit. You do you!
One Reply to “Crisp = dessert, then breakfast”
Well that looks fantastic! I’ll have to add that to my summer repertoire :)