Lemon Raspberry Crumble (gluten and grain free)

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

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Ingredients:

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

Directions:

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!