A gluten-free raspberry crumble with cashew and vanilla custard
Thanks to Samah of London Bruncher for sharing her delicious raspberry crumble recipe!
Having struggled to find delicious organic nut butters free from added oil and sugar, I set out to make my own (which you can purchase from my website and a few independents in London).
The first flavour is cashew & vanilla butter which contains 2 ingredients: cashew nuts and Madagascan vanilla pods from my grandma’s family farm in Madagascar. This is my little sister’s favourite as it is naturally creamy and sweet, and tastes like vanilla custard or cookie dough – yum!
The second flavour is almond & espresso butter which contains 3 ingredients: almonds, pink Himalayan salt, and espresso from ‘Origin’ coffee roasters. This is your almond milk coffee in nut butter form and it makes the perfect breakfast!
I love eating them on toast, porridge or pancakes, and I have come up with other exciting ways to eat and bake with my nut butters, which you can find on my Instagram @londonbruncher and on my website. Below is an exclusive recipe for my raspberry crumble with cashew & vanilla custard.
Raspberry crumble with cashew & vanilla custard
Ingredients:
Crumble
3 cups raspberries
2 tbsp maple syrup
2/3 cup ground almonds
1/3 cup flaked almonds
1/3 cup ground oats (GF)
1 1/2 cup jumbo oats (GF)
1/2 cup maple syrup
3 tbsp coconut oil
Custard
One 400ml coconut milk
Half a 170g jar of Cashew & Vanilla butter
1 tbsp maple syrup
Method:
Preheat the oven to 180 C.
Lightly grease a baking dish with coconut oil.
Put the raspberries in the baking dish and press them down to form an even layer.
Drizzle over the maple syrup and set aside while you make the crumble topping.
Stir together the ground almonds, flaked almonds, ground oats and jumbo oats in a large mixing bowl.
Slowly heat the maple syrup and coconut oil together in a saucepan, stirring to combine.
Pour this on top of the almond and oat mixture. Stir together until everything is coated in the sticky liquid.
Spoon the crumble on top of the raspberries in a roughly even layer. Don’t press down as you want clumps of crumble topping.
Bake in the oven for 30-35 minutes until the crumble is golden and the fruit is bubbling up the sides.
Whilst the crumble is baking, gently warm the coconut milk in a saucepan. Add the cashew butter and maple syrup, and whisk over a low heat for 5-10 minutes until the mixture is smooth and thick. It should coat the back of a spoon when ready.
Serve the crumble warm with lashings of cashew & vanilla custard.
This crumble tastes so indulgent and delicious, AND it’s packed full of goodness. The combination of tart raspberries and naturally sweet cashew & vanilla butter is a match made in heaven!
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