Berries Cacao Crumble
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • Berries Filling:
  • - 1 cup (250 g) fresh strawberries
  • - 1 cup (250 g) fresh raspberries
  • - a handful of raisins
  • - 1 tbsp maple syrup or honey
  • Crumble Topping:
  • - 600 g rolled oats (gluten free if you are allergic)
  • - a pinch sea salt
  • - 3 tbsp maple syrup or honey
  • - 5 tsp cacao powder
  • - 5 tsp coconut flakes
  • - 5 tbsp melted coconut oil
  • - 1 cup almond milk (use your favorite milk)
  1. Preheat the oven to 200°C (~400°F). Then rinse the berries very well and place them in a baking dish. Toss with raisins and maple syrup or honey.
  2. Prepare the crumble in a separate bowl. Start by mixing the rolled oats, cacao powder, coconut flakes and salt. Then add maple syrup or honey and the coconut oil, melted. Use your hands to mix it and add your favorite milk until well combined.
  3. Pour the crumble filling evenly over the berries and bake in the oven for 30-35 minutes until the crumble is firm and lightly browned.
  4. Serve it with yoghurt for breakfast or with a scoop of ice cream on top of you're feeling naughty.
The crumble will keep for 3 to 5 days, refrigerated.

I used coconut oil for its amazing taste, but you can replace it with butter or extra-virgin olive oil if you prefer. I also used fresh strawberries and raspberries bought from the local farmer's market, but you could also use frozen berries.
Recipe by Cook it fit at