If you are looking for recipes using those lovely raspberries in your backyard or farmers market, then may I suggest this raspberry and coconut crumble. It’s easy to put together and it’s a great alternative to more cake-like concoctions.
I’ve served it both with vanilla ice cream and thick yogurt/sour cream, and currently prefer the latter, as it’s not as sweet then – just fruity and summery 🙂
Raspberry and Coconut Crumble
Adapted from Swedish Allt of Mat magazine (12/2008)
400 g fresh or frozen raspberries
2 Tbsp sugar
1 tsp potato starch/potato flour or cornflour
150 g butter
180 g coconut flakes (unsweetened, I used MEIRA)
85 g (100 ml (less than half a cup) caster sugar
60 g (less than half a cup) plain/all-purpose flour
whipped cream (season with vanilla, if you like)
Gently mix raspberries with sugar and potato flour and scatter on a buttered pie dish.
Melt the butter. Combine coconut flakes, sugar and flour in a medium-sized bowl, pour over the melted butter and stir until combined. Crumble the mixture on top of raspberries.
Bake in the middle of a pre-heated 180 C/350 F oven for 15-20 minutes, until the coconut crumble is light golden brown.
Serve warm or cold with some whipped cream, vanilla ice cream or Saare Smetana.
More raspberry recipes @ Nami-Nami:
Raspberry cheesecake brownie
Raspberry and vanilla friands with raw cacao nibs
Kefir jelly with raspberry jam
Chocolate brownie with raspberries
Raspberry and mascarpone fluff
Chocolate and raspberry muffins
Recipes combining raspberries and coconut @ other foodblogs:
Raspberry and coconut macarons @ Smitten Kitchen
Vegan Coconut Raspberry Ice Cream @ Two Peas and Their Pod
Raspberry tart with coconut crust @ Lottie and Doof