Raspberry Crumble
Erin Indahl-Fink
Made with fresh or frozen raspberries, this simple raspberry crumble recipe is the ultimate spring or summer dessert. Made with healthier ingredients this dessert is also a great option when wanting a lighter dessert.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Desserts
Cuisine American
Servings 8 servings
Calories 167 kcal
Oval Baking Dish This Staub 9" Oval baking dish is perfect for cobblers, crumbles, casseroles and more! Glass Mixing Bowls Ideal for cooking and baking, and great for anything that needs to go into a microwave.
- 3 cups raspberries fresh or frozen
- 1/4 cup granular sugar substitute or granulated sugar
- 1 Tablespoon corn starch
- 1 Tablespoon lemon zest zest of 1/2 lemon
- 1 Tablespoon lemon juice juice of 1/2 lemon
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.
Serving: 1, 3/4 cup servingCalories: 167kcalCarbohydrates: 34gProtein: 3gFat: 11.4gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 23mgSodium: 225mgFiber: 5gSugar: 9g
Keyword raspberry crumble, raspberry crumble recipe, healthy raspberry crumble