EASY Raspberry Crumble Recipe



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) Crumble Topping: – 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

Step 1: Add raspberries to baking dish

Pour fresh or frozen raspberries into a medium baking dish. (Medium oval baking dish or rectangular 8x12 baking dish, or 9x9 pan.) Set aside.

Step 2: Mix the crumble topping

To a bowl, add the oats, almond flour, Swerve brown sugar, baking soda and salt. Pour in the melted butter and stir to make a crumbly, gravel-like consistency. Optional: Add sliced almonds for some extra crunch.

Step 3: Top the raspberries & bake

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.

Step 4: Remove from oven & let cool

Remove from oven and let cool for 10 minutes before serving.

Enjoy with Ice Cream & more raspberries!

Vanilla bean or French Vanilla ice cream is fantastic with this Raspberry crumble!

Love a delicious fruit crumble or crisp? Check out our other recipes:

3-ingredient Blueberry Cake Mix Cobbler

Cake Mix Apple Cobbler