Healthy Raspberry Crumble


– 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

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.

Step 2

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

Step 3

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.

Step 4

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 5

Remove from oven and let cool for 10 minutes before serving. Great served warm with vanilla ice cream.

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