Raspberry Crumble
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.
Equipment
- 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.
Ingredients
- 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
Crumble Topping:
- 1 cup rolled oats old fashioned oats
- 1 cup almond flour
- 1/2 cup Swerve brown sugar substitute or brown sugar
- 6 Tablespoon butter melted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- 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.
Notes
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
Serving: 1, 3/4 cup servingCalories: 167kcalCarbohydrates: 34gProtein: 3gFat: 11.4gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 23mgSodium: 225mgFiber: 5gSugar: 9g
Tried this recipe?Let us know how it was!