Pineapple Raspberry Beet Crisp vegan

Pineapple, Raspberry, Beet Crisp

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Clock Icon for Prep Time 35 min prep
Person Icon for Serving Size 10 servings
Carrot Icon for Number of Ingredients Size 11 ingredients
Pineapple, Raspberry Beet, Crisp is a delicious vegan dessert with the color scheme of a Caribbean sunset and the nutrition profile of a power smoothie. The pineapple, raspberries and beets offer up a...

Ingredients

  • 1 large ripe pineapple, peeled and cored (about 2 pounds clean pineapple)
  • 1/2 cup + 2 tablespoons light brown sugar, divided
  • 12 ounces frozen raspberries
  • 1 medium (about 6 ounces) red beet, peeled and finely grated
  • 1 cup quick oats
  • 1/2 cup almond flour or ground almonds
  • 1/2 cup unsweetened shredded coconut
  • 3/4 cup all-purpose flour
  • 1/4 cup flaxseeds
  • 1/2 cup coconut oil, at room temperature
  • Plain or vanilla Greek yogurt (Vegans, see Ann’s Tips)

Nutrition Facts

Calories

356 cals

Fat

19 g

Saturated Fat

12 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

1 g

Carbohydrates

45 g

Sugar

23 g

Fiber

7 g

Protein

6 g

Sodium

14 mg

Directions

  1. Preheat the oven to 350 oF.
  2. Cut the pineapple lengthwise into four wedges. Cut each wedges into 1/4 –inch slices.
  3. Sprinkle ¼ cup light brown sugar on a 9 by 13-inch ceramic or glass baking dish. Place pineapple slices on top of the sugar, make sure your overlap the slices to form an even layer. Top with the raspberries and grated beet.
  4. In a medium bowl combine the rest of the light brown sugar, quick oats, almond flour, coconut, all-purpose flour, flaxseeds and coconut oil. Using your hands mix ingredients until combined and crumbly.
  5. Sprinkle the crumble mixture over the fruit. Bake for 45 to 50 minutes until crumble is light brown.
  6. Remove from the oven and let it sit for 10 minutes before serving. Serve with yogurt.

Chef Tips

This dessert is vegan. Simply top it with your favorite plain vegan yogurt or our sweet vegan cashew cream instead of Greek yogurt.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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