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10Ingredients
55Minutes
230Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 1/2 cups sliced carrots (180g)
- 3 cups pineapple (diced, 480g)
- 1 1/2 tsp. pure vanilla extract
- 3 Tbsp. oil (or buttery spread, Can omit, but crumble will be less rich, 30g)
- 1/2 cup rolled oats (gluten-free if needed, 45g)
- 1/4 cup flour (choice, excluding coconut, I used sorghum, 35g)
- 1 tsp. canela
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 3 1/2 Tbsp. sugar (choice)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium270mg11% |
| Potassium250mg7% |
| Protein3g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber3g12% |
| Sugars21g |
| Vitamin A110% |
| Vitamin C80% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Andrea 3 years ago
I wanted to bring a fall-type dessert to a family dinner at my sister's house but didn't want to make an actual carrot cake. This recipe is a perfect time-saver. I added fresh ginger, 1/4 tsp cloves, raisins & toasted pecans. I used 1/4 cup whole wheat flour, 2 Tbsp of tahini & only 2 cups of crushed pineapple. Since I figured the raisins & pineapple were sweet enough, I only used 1 1/2 Tbsp of maple syrup for sweetener. I baked the crumble for about 40 minutes and refrigerated it for several hours to let it firm up.
This recipe was a huge hit with everyone. Since it doesn't have any sugar, I topped the crumble with some Greek yogurt & we enjoyed the leftovers for breakfast the next day. Will definitely make this again. 👍