A Raspberry Crumble offers the luscious flavor of a fresh fruit pie without the fuss of making a crust.
Raspberries may not be the obvious choice for a crumble, but their sharpness perfectly offsets the sweetness and texture of the topping.
All I want to do in the summer time is listen to tropical jams on my earbuds and gently sway to the music. Well, when no one is looking anyway.
If I could capture a cool breeze passing through my kitchen just as I am preparing to take this raspberry crumble out of the oven, I could get the neighbors jealous.
I know it’s hot out, but sometimes you just gotta get baked. That’s what happened when I was invited by one of my clients to attend a lunch time pot luck barbecue. I asked what I could bring. His response, “Whatever you want.”
I needed something that I could transport for the 90 minute drive so I settled on a crumble.
With a crumble I don’t need to worry about it collapsing. I am no cake decorator and a crumble is supposed to be messy. Perfect all the way around, if I have to say so myself.
When I arrived in Stockton, there were ribs, sausages, and pork tenderloin on the grill. In a nearby break room was a slow cooker with Kalua pig cooking, and some dark chocolate and white chocolate truffles. These folks are serious protein lovers.
The guys devoured my crumble and I that made me one happy gal. Oh hey, there was no need to mention that it was a low carb recipe and they didn’t notice one single bit. Most regular crumbles range about 30 to 40 carbs per slice.
Ohmygosh, I almost forgot to tell all of you. I bought my very first DSLR. So I am gong to ask you all to bear with me as I learn how to use my new camera. Hopefully, you won’t mind all the out of focus photos for a while.
- Serves: 8
- Serving size: 102
- Calories: 198
- Carbohydrates: 19.8
- Sugar: 3.9
- Fiber: 7.9
- Protein: 4.8
- 24 ounces fresh raspberries
- ¼ cup Sweetener (I used Truvia Baking Blend)
- 1 teaspoon arrowroot
- 6 teaspoons cinnamon
- 1½ cups blanched almond meal
- 3 Tablespoons cold butter, cut into cubes
- Grease a 9 inch pie plate with butter; set aside.
- In sheet pan, spread out the raspberries; set aside.
- Preheat oven to 350 degrees F.
- In a small bowl,combine ⅛ cup sweetener and the arrowroot.
- Sprinkle the sugar mixture over the berries and pour into the prepared pie pan.
- In a separate bowl, combine 1 teaspoon cinnamon the almond meal and the cold butter
- Using a potato masher or pastry cutter, cut the butter into the almond meal to form coarse crumbs.
- Sprinkle the crumb mixture evenly over the berries
- Sprinkle the remaining cinnamon over the crumb mixture.
- Bake for 30 minutes or until golden brown
Thanks for stopping by and have a great day.
Marlene
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