Lemon Raspberry Crumble (grain-free)

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

This recipe is grain and gluten free as well as sugar free. If you prefer to use sugar simply substitute sugar for Swerve.

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

Preheat oven to 400°. In a large mixing bowl, melt butter. Add egg and lemon extract and whisk with a fork. Add dry ingredients and combine well.

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.

At the same time, in a small pot, combine butter, swerve, and raspberries. Cook for 10-15 minutes to remove some of the water and create more of a syrup.

In your mixing bowl, melt butter. Add lemon extract, swerve, almond flour, and salt. 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.

Add crumble mixture over the top. Bake for 15 minutes. Remove from oven and allow to cool. Enjoy!