For the Filling
500g frozen raspberries, thawed
2 Tbsp coconut sugar
1 Tbsp lemon juice
1 tsp cornflour
2 scoops True Glutamine
For the Crumble
1/2 cup rolled oats
1/2 cup gluten-free flour
1/3 cup coconut sugar
1/3 cup dairy-free butter, cubed
Spray 5 small ramekins with non-stick cooking spray and preheat the oven to 180 degrees Celsius. Place the raspberries, sugar, lemon juice, cornflour and Glutamine into a bowl and stir until everything is evenly distributed and combined.
For the crumble, place the oats, flour, coconut sugar and butter into a high-speed blender and blitz until a crumb forms.
Spoon the raspberry mixture into the ramekins then top with the crumble.
Place into the oven for 35-40 minutes until the golden brown. Allow to rest for at least 30 minutes before eating.