A delicious low-sugar raspberry crisp that can be enjoyed warm (with some homemade whipped cream or a scoop of ice cream!) or left to cool before being sliced into squares and served up like a regular bar. If you are not a fan of almond extract, you can omit it – but it adds a nice flavor.

Serves 9

Grain-Free & Low-Sugar Raspberry Crisp

Name: Grain-Free & Low-Sugar Raspberry Crisp
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 9
Cuisine: Gluten-Free, Grain-Free
Ingredients: For the base and crumb; 6 oz almond flour; 4.2 oz Swerve, confectioners’ sweetener; ½ tsp baking powder; ¼ tsp ground cinnamon; 2.8 oz unsalted butter, diced small; 1 small-medium egg, whisked; For the raspberries:; 7 oz fresh raspberries; ½ tsp almond extract; 1.8 oz Swerve, confectioners’ sweetener; ½ TB arrowroot powder

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

This delicious grain-free, low-sugar raspberry crisp is full of antioxidants and vitamin C. This juicy dessert is best served warm, right out of the oven. Top with some homemade whipped cream or a scoop of ice cream for a tasty treat.

Ingredients

For the base and crumb
6 oz almond flour
4.2 oz Swerve, confectioners’ sweetener
½ tsp baking powder
¼ tsp ground cinnamon
2.8 oz unsalted butter, diced small
1 small-medium egg, whisked
For the raspberries:
7 oz fresh raspberries
½ tsp almond extract
1.8 oz Swerve, confectioners’ sweetener
½ TB arrowroot powder

Instructions

Preheat the oven to 355°F. Grease and line a square baking dish (or brownie tin), approx. 6 x 6 inches.
Combine the almond flour, Swerve, baking powder, and ground cinnamon in a bowl.
Add the little cubes of butter and use your fingertips to rub the butter into the mixture until it resembles breadcrumbs.
Mix in the egg.
Dump ¾ of this mixture into your prepared pan and press down to form a compact, even layer which will make up your base.
Combine the raspberries, almond extract, Swerve, and arrowroot powder in a bowl. Toss to evenly coat, then spread the mixture out over the base. If there is any Swerve still in the bowl, sprinkle it evenly over the raspberries.
Crumble over the remaining 1/3 crumb mixture.
Bake for 30-40 minutes. I like to lay a sheet of foil over the dish in the last 15 minutes to prevent the crumbs from darkening too much.
This will serve 9 people and is delicious scooped straight from the dish while hot or left to cool completely when it can be sliced into 9 squares.