Рецепт Raspberry Crumble {Low Carb}
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.
Raspberry Crumble {Low Carb} Author: Marlene Baird Nutrition Information Serving size: 102
Calories: 198
Carbohydrates: 19.8
Sugar: 3.9
Fiber: 7.9
Protein: 4.8
Prep time: 15 mins Cook time: 30 mins Total time: 45 mins
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 3.3.3077
Thanks for stopping by and have a great day.
Marlene
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