Are you ready for a sweet treat that is easy to make and oh so delicious? This crumble has a mix of blackberries, raspberries and blueberries. I top it with a mixture of almond, pecan, cinnamon, nutmeg and butter, sweetened with my new favorite Brown Swerve! It looks, feels and tastes just like real brown sugar, but has zero carbs and zero guilt!!
I used to make crumbles and cobblers in my pre-Keto days and I really loved ’em! My absolute favorites were blackberry and peach. I found these amazing blueberries at my grocery store, you cannot tell from the picture, but they are jumbo! I just had to put them to good use.
So many of my recipes are born out of what I find at the grocery store that is on sale or just looks great! All of these berries were on sale and looked fantastic!
Ingredients
For the Berries
2 cups blackberries
1/2 cup fresh blueberries
1 cup fresh raspberries
3 tablespoons swerve confectioners
Juice and zest of 1/2 lemon
1/4 teaspoon Xanthan Gum
For the Crumb Topping
1 cup super fine almond flour
1/3 cup pecans, chopped
1/4 cup grass fed butter, melted
1/4 cup Brown Swerve
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
*Optional: homemade whip cream for the top
Preparation
Preheat oven to 375F.
Mix the Swerve confectioners and Xanthan gum in a cup, then set aside.
Add the berries, lemon juice and zest to a large bowl.
Sprinkle the swerve mixture over the top and toss until well coated.
Pour the mixture into a buttered glass or ceramic baking dish.
In a separate bowl, add all the crumble topping ingredients, except for the Swerve brown and butter, and whisk.
Mix in the Swerve brown and melted butter.
Sprinkle the crumble over the top of the berries.
Bake for 30 minutes. Increase the temperature to 425F and bake for an additional 5 minutes or until the crumble is crisp.
Allow to cool slightly before serving!
Optional: Serve with a scoop of your favorite Keto/Low Carb ice cream or a nice dollop of homemade whip cream.
Makes 7 Servings
Macros: Fat 18 grams – Protein 5 grams – Carbs (net) 6 grams
- 2 cups blackberries
- 1/2 cup fresh blueberries
- 1 cup fresh raspberries
- 3 tablespoons swerve confectioners
- Juice and zest of 1/2 lemon
- 1/4 teaspoon Xanthan Gum
- 1 cup super fine almond flour
- 1/3 cup pecans chopped
- 1/4 cup grass fed butter melted
- 1/4 cup Brown Swerve
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- *Optional: homemade whip cream for the top
-
Preheat oven to 375F.
-
Mix the swerve and Xanthan gum in a cup, then set aside.
-
Add the berries, lemon juice and zest to a large bowl. Sprinkle the swerve mixture over the top and toss until well coated. Pour the mixture into a buttered glass or ceramic baking dish.
-
In a separate bowl, add all the crumble topping ingredients, except for the Swerve brown and butter, and whisk.
-
Mix in the Swerve brown and melted butter. Sprinkle the crumble over the top of the berries.
-
Bake for 30 minutes. Increase the temperature to 425F and bake for an additional 5 minutes or until the crumble is crisp. Allow to cool slightly before serving!
-
Optional: Serve with a scoop of your favorite Keto/Low Carb ice cream or a nice dollop of homemade whip cream.
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