Mixed Berry Crumble
Jammy, bubbling raspberries, blackberries and strawberries under a buttery almond-pecan crumble scented with cinnamon. The berries are kept to a modest half cup per serving to stay low in carbs.
Nutrition per serving
½ cup- Net carbs
- 5.2g
- Calories
- 198kcal
- Protein
- 4.3g
- Fat
- 17g
- Total carbs
- 20 g
- Fiber
- 5.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Nut-free (coconut topping): Coconut flour and unsweetened shredded coconut replace the almond flour and pecans for a nut-free crumble with a crisp, toasty topping.
- Rub the butter into the coconut flour, shredded coconut, sweetener, cinnamon and salt until clumpy. Coconut flour clumps less than almond flour, so squeeze small handfuls together firmly.
- Shredded coconut browns quickly: check at 20 minutes and lay foil over the dish if the topping is darker than golden.
Strawberry rhubarb: Tart rhubarb with the strawberries, the classic spring crumble. Rhubarb is very low in carbs, so this version actually comes in lower than the mixed berry one.
- Toss the rhubarb and strawberries with all 4 tablespoons of sweetener, the lemon juice and the xanthan gum.
- Rhubarb releases a lot of juice: bake 35–40 minutes, until the rhubarb is tender when pierced and the juices are bubbling thickly at the edges.
Dairy-free: Cold, solid coconut oil replaces the butter in the topping — still clumpy and crisp, with a faint coconut note.
- Grease the dish with coconut oil. Rub the firm, cold coconut oil into the topping quickly (it melts faster than butter), then chill the topping for 10 minutes before scattering it over the fruit.
- Berry filling
- Crumble topping
- Berry filling
- Crumble topping
- Berry filling
-
1 cup blackberriesleave out - Crumble topping
- Also add
- Berry filling
- Crumble topping
Estimated cost $10.23 for 6 servings ($1.70 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C) and butter a 1-quart (1-liter) baking dish or 8-inch pie plate.
-
Toss the berries with the 2 tablespoons erythritol and the lemon juice. Sprinkle the xanthan gum evenly over the top and toss again so it does not clump, then spread the fruit in the dish.
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For the topping, stir together the almond flour, pecans, 3 tablespoons erythritol, cinnamon and salt. Rub in the cold butter with your fingertips until the mixture forms pea-size clumps; squeeze a few handfuls to make bigger clusters.
-
Scatter the topping evenly over the berries, leaving a few small gaps so the juices can bubble through.
-
Bake 25–30 minutes, until the fruit is bubbling thickly around the edges and the topping is deep golden. If the topping browns before the fruit bubbles, lay a sheet of foil loosely over the dish.
-
Let it rest for 15 minutes so the juices thicken, then serve warm with whipped cream or a scoop of no-churn vanilla ice cream.
Tips for success
-
Frozen berries work well: do not thaw them, add an extra pinch of xanthan gum, and bake 10 minutes longer. - Keep blueberries to a small handful if you add them — they carry roughly twice the net carbs of raspberries and blackberries.
- Swapping the topping sweetener for allulose gives a more caramelized, crunchy crumble, but allulose browns much faster, so check at 18 minutes and tent with foil.
Nice to have, not needed
- A scoop of no-churn vanilla ice cream or softly whipped cream is the classic finish — it is lovely plain, too.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 2 months
Reheat: Rewarm in a 350°F (175°C) oven for about 10 minutes to re-crisp the topping; the microwave makes it soft.
Prep tip: Freeze baked portions in oven-safe containers and reheat from frozen at 350°F (175°C) for about 20 minutes.
Refrigerate, covered, up to 4 days. Rewarm in a 350°F (175°C) oven for about 10 minutes to re-crisp the topping; the microwave makes it soft.
Variations
3 variations, each with its own ingredients and macrosNut-free (coconut topping)
DietCoconut flour and unsweetened shredded coconut replace the almond flour and pecans for a nut-free crumble with a crisp, toasty topping.
- blanched almond flour → coconut flour
- pecans → unsweetened shredded coconut
5.3 g net · 147 kcal · 2.2 g protein · 11 g fat · ≈$1.45 per serving (+0.1 g net carbs vs the original)
Strawberry rhubarb
FlavorTart rhubarb with the strawberries, the classic spring crumble. Rhubarb is very low in carbs, so this version actually comes in lower than the mixed berry one.
- raspberries → rhubarb
- + 2 tbsp extra granulated erythritol
- no blackberries
4.2 g net · 186 kcal · 4 g protein · 17 g fat · ≈$1.34 per serving (−1 g net carbs vs the original)
Dairy-free
DietCold, solid coconut oil replaces the butter in the topping — still clumpy and crisp, with a faint coconut note.
- butter → coconut oil
5.2 g net · 209 kcal · 4.2 g protein · 18 g fat · ≈$1.75 per serving (same net carbs as the original)
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