Quinoa crisp with lemony strawberry and raspberry filling

RECIPE BY: Nathalie Charron

The crumble. A classic in almost every household. We tweaked the recipe slightly by adding one very special ingredient to the crumble mixture. You can eat this for dessert or breakfast, and if you add a dollop of ice cream on top, it becomes a staple for your hot summer nights.



  • 2 cups sliced strawberries
  • 2 cups of raspberries
  • 3 tbsp maple syrup
  • 1 tbsp coconut sugar
  • 1 tbsp lemon juice
  • Zest of 1 lemon


  1. Heat the oven to 350oF.
  2. Mix all the crumble ingredients in a bowl. The mixture will be a little grainy. Reserve.
  3. In another bowl, combine the strawberries, raspberries, syrup, coconut sugar and lemon juice and zest.
  4. Pour the fruit mixture into a large ramekin and top with the crumble mixture.
  5. Bake for about 45 minutes or until the crumble is golden brown. Serve hot with a scoop of vegan vanilla ice cream.