Description
Enjoy a delicious and healthy Raspberry Crumble made with fresh or frozen raspberries, naturally sweetened with sugar substitutes and topped with a buttery oat and almond flour crumble. This easy-to-make dessert is baked to golden perfection and is perfect for serving warm with vanilla ice cream.
Ingredients
Fruit Mixture
- 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 Tablespoons butter (melted)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the crumble.
- Prepare Fruit Mixture: In a mixing bowl, combine fresh or frozen raspberries with granular sugar substitute, corn starch, lemon juice, and lemon zest. Stir well to coat the raspberries evenly. Transfer this mixture to a medium baking dish (such as a medium oval, an 8×12 rectangular, or a 9×9 pan) and set aside.
- Mix Crumble Topping: In a separate bowl, combine rolled oats, almond flour, Swerve brown sugar, baking soda, and salt. Use a fork to break apart any clumps of brown sugar. Pour in the melted butter and stir until the mixture reaches a crumbly, gravel-like texture.
- Assemble: Sprinkle the crumble topping evenly over the raspberry mixture in the baking dish, covering the fruit completely.
- Bake: Place the assembled crumble in the preheated oven and bake for 22 to 25 minutes, or until the topping is golden brown and crisp.
- Cool and Serve: Remove the crumble from the oven and allow it to cool for about 10 minutes before serving. It’s especially delicious when served warm and topped with vanilla ice cream.
Notes
- You can use fresh or frozen raspberries depending on availability and season.
- Substitute sugar and brown sugar with your preferred sugar substitutes for a lower-calorie dessert.
- For a nut-free option, you can replace almond flour with an equal amount of all-purpose flour or oat flour.
- Make sure not to overbake to keep the crumble topping crisp but not burned.
- Letting the crumble cool slightly helps it set up and improves serving texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
