Desserts, Raw

Raw Crumble Pie (Smulpaj)

Crumble pie ( a.k.a “smulpaj” in Sweden) because it is a sign of autumn! This Raw crumble will please everyone, raw vegan, gluten free or otherwise. A rich, sticky crust is filled with a ginger bread spiced forest berries and a dollop of raw coconut ice cream for a balanced tangy finishing touch!

This recipe makes 15cm round crumble cake


Cake dough:
2 dl sprouted rolled oats
1 dl activated dehydrated walnut flour
1 dl desiccated coconut
1 tbsp coconut flour
1 tbsp water
1 tbsp coconut butter (or almond butter, walnut butter)
5 tbsp maple syrup ( or agave, coconut nectar syrup)
1/2 tsp vanilla bean powder
1 tsp cinnamon powder
1/2 tsp ginger powder
1/4 tsp cardamom
A pinch nutmeg
A pinch of licorice salt from Saltverk ( or use pink himalayan salt)

Crumble on top:
1 dl sprouted rolled oats
1 dl activated and dehydrated walnuts
1 tbsp coconut flour
2 tbsp maple syrup
2 medjool dates finely pitted
1 tbsp desiccated coconut
1 tbsp coconut butter
1/2 tsp cinnamon powder
1/4 tsp ginger powder
1/4 tsp cardamom
A pinch nutmeg
A pinch licorice salt ( or pink himalayan)

Filling berry jam:
200 mixed forest berries of your choice ( blackberry, blueberry, raspberry, lingonberry etc.)
1 dl dried raisins soaked
2 tbsp chia seeds
1 tbsp maple syrup
1 tbsp psyllium husk powder
1 tsp orange zest
1 tbsp grated fresh ginger
Coconut ice cream to serve:
200g young coconut meat
2 dl oat milk
2 tbsp maple syrup
2 tbsp lemon juice
1 tbsp raw cacao butter melted

OR use a store-bought raw ice cream.


1. Place all the ingredients for the cake dough in a food processor and process until they combine into a dough. Once done, remove from the food processor and knead a little with your hands.
2. Place a parchment paper in a 15cm cake or pie tin and press the dough evenly into the tin. Make a nice about 1 – 1.5 cm edge along the shape. Set in the freezer for 10-15 minutes and make the jam.
3. Place berries and raisins in a bowl, add the rest of the ingredients for the filling berry jam. Mix well and let it sit while you are making the top crumble.
4. Roughly mix all ingredients except oats in the food processor. Add oatmeal and pulse shredded 1-2 times. Remove from the food processor.
5. Sprinkle the crumble on the berry jam layer. Let it sit for 1-2 hours in the fridge.
6. Place all the coconut ice cream ingredients into an ice cream maker, blend until you get silky smooth mixture. Then pour mixture in a rectangle mould. Freeze for 4-5 hours. Once done, using an ice cream scooper, scoop out and serve with your crumble cake.

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