This Pineapple, Raspberry Beet, Crisp is a delicious vegan dessert with the color scheme of a Caribbean sunset and the nutritional profile of a power smoothie. The fruits and veg offer up a... diverse array of vitamins and antioxidants, while ground almonds, oats, and flax provide high quality fiber and heart-healthy omega-3s. As non-vegans, we like to top ours off with Greek yogurt for protein, probiotics, and creaminess, though it’s equally delicious with our rich Sweet Vegan Cashew Dessert Cream. In this case, you definitely should save room for dessert!
Cut the pineapple lengthwise into four wedges. Cut each wedge into ¼-inch slices.
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, making sure to overlap the slices to form an even layer. Top with the raspberries and grated beet.
In a medium bowl, combine the rest of the light brown sugar, quick oats, almond flour, shredded coconut, all-purpose flour, flaxseeds, and coconut oil. Using your hands, mix the ingredients until well combined and crumbly.
Sprinkle the crumble mixture over the fruit. Bake for 45 to 50 minutes until the crumble is light brown.
Remove from the oven and let it sit for 10 minutes before serving. Serve with yogurt.