4 tablespoons coconut oil (hardened)
1 cup spelt flour
1 cup almonds
½ cup brown sugar
1 teaspoon cinnamon
1/4 to 1/2 teaspoon salt (I like the occasional salty/sweet taste, but if you don’t, use less)
⅓ – ½ cup good quality seedless raspberry jam
Preheat oven to 350 and prepare a 5×7 baking dish (or equivalent size) with parchment paper.
In a food processor, pulse together the coconut oil, flour, nuts, brown sugar, cinnamon, and salt until it’s crumbly like wet sand. Take ¾ of the crumbly mix and press it into the bottom of the pan. Bake the bottom crust for 10-15 minutes or until the edges turn lightly golden brown.
Remove from the oven and let cool.
If necessary – add a tiny bit of water to the remaining crumbly mix (which will be your topping), and mix it gently with your hands so it forms thicker crumbles. When your crust is cool to the touch, spread a layer of raspberry jam, and crumble on the topping. Bake for an additional 10-12 minutes.
Let cool, carefully lift out parchment and slice.
If your coconut oil is liquid or soft, pop it in the fridge for a few minutes and it’ll harden.
If your crumbly topping is more goopy than crumbly, chill it for a few minutes and it’ll become more cohesive.
Recipe adapted from loveandlemons.com