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
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.
Remove from oven and let cool for 10 minutes before serving.
Vanilla bean or French Vanilla ice cream is fantastic with this Raspberry crumble!