If a yummy fruit crumble served warm with ice cream is your kind of dessert, then this amazing raspberry crumble recipe is for you. Made with simple ingredients, this healthy raspberry crumble is lightened up to be a dessert you can feel good about enjoying!
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Wondering what to do with lost of fresh raspberries? Making this raspberry crumble recipe is the perfect way to bake raspberries into a delicious dessert.
By subbing out a couple of sugary ingredients, we’ve lightened up this dessert to be a healthy raspberry crumble. Enjoy with a sugar-free or light vanilla ice cream for a delicious, guilt-free treat.
What you’ll need to make this raspberry crumble recipe:
- Fresh or frozen raspberries
- Granular Sugar Substitute, like Whole Earth Monk Fruit Stevia Sweetener
- Lemon – for juice and zest
- Almond Flour
- Swerve Brown Sugar Substitute
- Baking Soda
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do you make a fruit crumble?
A fruit crumble is made by adding fruit, like raspberries to the bottom of a baking dish and baking with a crumble topping.
For this recipe, the raspberries are lightly sweetened and combined with lemon juice and zest for additional flavor. The crumble topping consists of oatmeal, almond flour, brown sugar substitute, baking soda and butter.
The crumble topping is mixed together, crumbled over the berry mixture and baked until the crumble topping is golden brown.
Can I use frozen raspberries to make a crumble?
Yes. Frozen raspberries can be used to make a crumble. They do not need to be thawed.
Mix together with lemon juice, lemon zest and corn starch. The corn starch will help the juices thicken the fruit as the crumble bakes.
What is crumble topping made of?
Crumble topping typically consists of fat, sugar, flour and oats. It is baked on top of fruit, like berries, peaches, apples and/or pears as a dessert often served with ice cream.
In some crumble and crisp recipes, nuts are added to the crumble topping. Almonds, pecans and walnuts are a great addition to any crisp or crumble recipe.
I use this same crumble topping on my Healthy Apple Crumble recipe.
Ingredient Substitutions and Recommendations:
- Almond Flour – you can substitute regular, all-purpose flour at a 1:1 ratio.
- Swerve Brown Sugar Substitute – for a more traditional (less light) crumble recipe, you can substitute regular brown sugar for the Swerve.
- Butter – you can use coconut oil (I prefer unflavored Carrington Farms Coconut Oil) instead of butter at a 1:1 ratio.
- Granular Sugar Substitute – you can substitute regular granulated sugar to sweeten the raspberries at a 1:1 ratio.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
How do you know when crumble is done baking?
A crumble typically needs 22-25 minutes to bake. This allows for the fruit on the bottom to bake and for the crumble on top to become crisp. When done baking the color of the crumble topping will be golden brown.
Frequently asked questions about making fruit crumbles and crisps:
When making a crumble, it is important to create a lumpy, gravel-like consistency when adding to the top of the fruit. When baked, these lumps will create a crunchy consistency. Additionally, baking for an appropriate amount of time (22-25 minutes) will allow the crumble to become crisp.
Yes. Adding nuts, like sliced or slivered almonds, chopped pecans or walnuts are a great addition to a fruit crumble recipe.
Fruit crisps and crumbles a pretty interchangeable, however, recipes that include oats in the topping are traditionally considered a crisp. A crumble will typically just include fat, sugar and flour for the topping.
An easy way to make a healthier crisp or crumble is to substitute the brown sugar and granulated sugar with Swerve brown sugar substitute and granular monk fruit sweetener. You can also substitute the butter for coconut oil and the flour with almond flour.
Love raspberries? Check out our other raspberry recipes:
- White Chocolate and Raspberry Blondies
- Raspberry Margarita
- Lemon Raspberry Mimosas
- Frozen Raspberry Peach Bellini
- Raspberry Mint Iced Tea
- Raspberry Almond Chia Smoothie
- Berry Pomegranate Smoothie
- Chocolate Overnight Oats with Raspberries
- Raspberry Almond Overnight Oats at Taste of Lizzy T
- Mixed Berry Cobbler with Cake Mix
If you loved this easy fruit crumble, check out our other similar recipes:
- 3 c. fresh or frozen raspberries
- 1/4 c. granular sugar substitute (or granulated sugar)
- 1 Tbsp. corn starch
- 1 Tbsp. lemon zest (zest of 1/2 lemon)
- 1 Tbsp. lemon juice (juice of 1/2 lemon)
- 1 c. rolled oats (old fashioned oats)
- 1 c. almond flour
- 1/2 c. Swerve brown sugar substitute (or brown sugar)
- 6 Tbsp. butter, melted
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- Preheat oven to 350 degrees.
- To a mixing bowl, add the fresh or frozen raspberries, granular sugar substitute, corn starch, lemon juice and lemon zest. Stir to coat the raspberries. Pour into a medium baking dish. (Medium oval baking dish or rectangular 8x12 baking dish, or 9x9 pan.) Set aside.
- To a separate bowl, add the oats, almond flour, Swerve brown sugar, baking soda and salt. Stir together with a fork to break apart the brown sugar. Pour in the melted butter and stir to make a crumbly, gravel-like consistency.
- Sprinkle the crumble over the top of the raspberry mixture.
- Place in 350 degree oven and bake for 22-25 minutes or until crumble is golden brown.
- Remove from oven and let cool for 10 minutes before serving. Great served warm with vanilla ice cream.
This crumble is best when served same-day.
The crumble can be refrigerated for up to 3 days in an airtight container. I don't recommend leaving out on the counter at room temperature, as the moisture from the raspberries will make the crumble overly soggy and unappealing.
To reheat, place a serving in the toaster oven or microwave until heated through.
Nutrition Information:Yield: 8 Serving Size: 3/4 cup
Amount Per Serving: Calories: 167Total Fat: 11.4gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 225mgCarbohydrates: 34gNet Carbohydrates: 28.5gFiber: 5gSugar: 9gProtein: 3g
This recipe was calculated with Swerve brown sugar and Whole Earth granular monk fruit sweetener as the sweetener options. If using brown sugar or granular sugar, be sure to recalculate the recipe using a nutrition calculator, like MyFitnessPal.