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Pineapple & Raspberry Crumble


  • 400g defrosted raspberries
  • 200g chopped pineapple
  • 50g flaked almonds
  • 50g porridge rolled oats 
  • 50g dessicated coconut 


Pineapple & Raspberry Crumble
21 May, 2015
  • Dairy Free
  • Vegan
  • Vegetarian

Lately I've been relying on crumbles for breakfast. I view them as warming smoothies! being in the depths of ill-health lately I was glad crumbles were an option as a nourishing no fuss food. They fitted the bill as they are easy to make and last a few days for breakfast.

My ill-health lasted so long (over 4 weeks) I ended up going to a natural medicine doctor as the GP failed me miserably on many counts. After 2 weeks of hardly eating then another week of tiny amounts of foods I decided to go. Thankfully the natural medicine doctor was able to give me medication to sort out my digestion. It took another week to start feeling more myself but I started eating more food and my tastebuds came slowly back. I gave up on the GP as he told me I could last 90 days without food, can you believe it! I bet you say yes you can while laid out on a bed tied up to a drip, I ask you. As you might know I see food as my medicine, I look to it as my first port of call to heal myself so to say I was enraged is an understatement. 

So if you're in a similar position then it might be worth considering a natural medicine doctor. I've heard too there are functional doctors starting to appear in Ireland, I'm trying to track down one in Dublin. They are both a doctor and a natural medicine doctor in one so that could prove useful. They might be of interest to you if your GP is failing you miserably. Then each to their own, it may not be an avenue you want to travel.

Preheat oven: 180o Fan

Serves: 2-3

Spread the raspberries and pineapple into a baking dish. Any size ovenproof dish just remember the fruit will melt so pile them into a dish to near the top, leaving room for the oat topping. 

In a bowl combine the oats, flaked almonds and coconut then spread over the fruits evenly.

Bake in the preheated oven for 30-40 minutes. If the top starts to burn cover with tin foil. The fruits should be bubbling at the edges when it is ready and the topping lightly browned. 

To make them even more nutritious for yourself throw in some toasted pumpkin seeds and hemp to each portion as you serve them up. 

The pineapple softens the harshness of the raspberry in this recipe. It means no need to add in any sweeteners here. Though if you have a massive sweet tooth on you at the minute then the dairy-free ice cream might satisfy. You can always pour some unrefined sweetener (e.g. organic maple syrup or agave nectar or coconut nectar). 

Serve this warm as it's so much nicer. 


If you don't like using dairy-free ice cream then choose a vanilla dairy ice cream or double cream. But there are some delicious and healthy dairy-free ice creams available, or better still make your own, if you've time.