Pineapple, Raspberry, Beet Crisp

Name: Pineapple, Raspberry, Beet Crisp
Prep time: 35
Cook time: 80

4.5

4.5 out of 5 stars (based on 11 reviews)

35 min prep

10 servings

Carrot Icon for Number of Ingredients Size

11 ingredients

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...

1 large ripe pineapple, peeled and cored (about 2 pounds clean pineapple)
½ cup + 2 tablespoons light brown sugar
12 ounces frozen raspberries
1 medium (about 6 ounces) red beet, peeled and finely grated
1 cup quick oats
½ cup almond flour or ground almonds
½ cup unsweetened shredded coconut
¾ cup all-purpose flour
¼ cup flaxseeds
½ cup coconut oil, at room temperature
Plain or vanilla Greek yogurt for serving (optional, see Chef Tips)

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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

Preheat the oven to 350 degrees.
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.

Chef Tips

This dessert is vegan. Simply top it with your favorite plain vegan yogurt or our Sweet Vegan Cashew Dessert Cream instead of Greek yogurt.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Pineapple, Raspberry, Beet Crisp