It has been a long time since I have shared any baking recipes! I wanted to whip something up for a picnic recently and needed it to be vegan friendly. This raspberry coconut crumble slice was the answer and it definitely went down a treat!
I tweaked a recipe from Like A Vegan
Ingredients List
For the Base
- 2/3 cup brown sugar
- 1/3 cup caster sugar
- 1 cup plain flour
- 1/2 cup oats
- 1/4 cup shredded coconut
- 1/4 cup non-dairy milk
- 1/4 cup coconut oil
- 1tsp vanilla
- 1 1/2 cups frozen raspberries
For the Crumble
- 3/4 cup oats
- 1/2 cup plain flour
- 1/3 cup brown sugar
- 1/4 cup shredded coconut
- 1/3 cup coconut oil
Steps
- Preheat oven to 180C and line a square tin
- Combine all the base ingredients except the raspberries in a bowl and mix until well combined.
- Press the mixture into the base of the tin
- Add the raspberries on top and gently press into the base mixture
- Combine all the crumble ingredients together in a bowl, mixing well
- Pour over the raspberries and gently press down
- Bake for 50-60 minutes until golden on top
There you have it – raspberry coconut crumble slice! I love that all the mixing can happen in one bowl which results in very little clean up – always a bonus when you’re baking. Most importantly though, this slice is super tasty. Tart from the raspberries, nice amount of coconut and and combination of textures – what more could you want!
This raspberry coconut crumble slice is also equally delicious hot or cold. Serve it straight from the oven with ice-cream like a traditional crumble, or leave it to cool and have it for afternoon tea – it’s excellent both ways! That also means it’s excellent for leftovers too, if there is any left of course!
Feel like doing some baking? I recommend giving this raspberry coconut crumble slice a try!
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!