For the Fruit Filling:

4.5 cups (total) raspberries and rhubarb mixed (if using frozen, place in colander and briefly rinse under cold water)

2-3 Tbsp Biona Organic Coconut Sugar

1 Star Anise (optional)


For the Crumble Crisp:

1 cup rolled oats

1/2 cup ground almonds

1/2 cup pecans, chopped

1/4 cup Biona Organic Coconut Sugar

Pinch of sea salt

4 Tbsp Biona Organic Sunflower Spread




Preheat oven to 350 degrees F and butter an 8x8 (or similar size) baking dish.

Add fruit directly to the dish and toss with coconut sugar (1-3 Tbsp depending on preference)

Add crumble crisp ingredients to a mixing bowl and, using your hands or a pastry cutter, mix until all of the butter is evenly distributed. Add to the top of the fruit in an even layer.

Bake for 45-55 minutes or until the fruit is bubbling and the top is crisp and golden brown.

Let it cool for 10 minutes and serve with dairy-free ice cream or coconut whippped cream.

Leftovers will keep in the fridge for several days, though best when fresh.

Windmill products used in this recipe