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Salted Maple Dark Chocolate Raspberry Crumble [Vegan Option] + Raspberry Picking

A simple crumble to use up the fresh berries that are too fresh to hide in a complicated recipe.
Course Breakfast
Cuisine Vegetarian
Author Shelly Westerhausen


  • 1 quart of raspberries
  • 1/2 cup dark chocolate chips
  • juice from half a lemon
  • 3 Tablespoons maple syrup , divided + more to top with
  • 1/4 cup almonds , chopped
  • 1 cup oats
  • 1/4 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • dash of salt
  • 1 Tablespoon coconut oil , divided
  • 1/4 cup milk (I'd recommend coconut milk here if making vegan)
  • Powdered sugar (optional)


  1. Preheat oven to 350 degrees.
  2. Combine the raspberries, dark chocolatelemon juice, and 1 tablespoon of maple syrup in a bowl and set aside.
  3. In another bowl, combine the oats, almonds, baking powder, dash of salt, and cinnamon.
  4. Slowly pour in the milk until the mixture resembles wet oatmeal (you want it to be moist enough for the oats to soak up the milk but not too much that the end product is soggy).
  5. Grease a cast iron skillet or small baking dish with the coconut oil.
  6. Lay raspberry mixture in a single layer on the baking dish and then spoon the oat mixture on top by the spoonful.
  7. Dot the remaining coconut oil over the oats and bake for 12-15 minutes or until the oats on the top are browned.
  8. Remove from oven, drizzle with maple syrup and coarse sea salt, and powdered sugar.
  9. Serve with yogurt or ice cream.