Lemon Raspberry Crumble

Lemon Raspberry Crumble

My kids love berries, I love berries. We all love berries. Sometimes you just gotta have some berries.

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For the crust:

3 cups almond flour

1/4 tsp baking powder

1 egg

1 stick of butter (1/2 cup)

1/2 cup granulated Swerve

1/4 tsp lemon extract

dash of salt

Raspberry Filling:

16 oz raspberries

1/4 cup granulated Swerve

1 tbsp butter

Crumble Topping:

4 tbsp butter

1/2 cup almond flour

dash of salt

1/4 cup granulated swerve

1/4 tsp lemon extract


  1. Preheat oven to 400°.
  2. In a large mixing bowl, melt butter. Add egg and lemon extract and whisk with a fork. Add dry ingredients and combine well. 
  3. Line a small baking pan with parchment paper or grease with butter. Flatten batter mixture into the bottom of the pan evenly. Bake for 15 minutes. 
  4. In a small pot, combine butter, swerve, and raspberries. Cook for 10-15 minutes to remove some of the water and create a syrup.
  5. In your mixing bowl, melt butter. Add lemon extract, swerve, almond flour, and salt.
  6. Remove raspberries from heat and allow to cool a little bit. Remove crust from oven. Once the raspberries have cooled a little bit, pour over crust. 
  7. Add crumble mixture over the top. Bake for 15 minutes. 
  8. Remove from oven and allow to cool. Enjoy! 

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