|Ready for the oven|
|Fresh out of the oven|
Blackberry Crumble - Low Carb & Sugar Free
3 cups fresh blackberries
1 cup blanched almond flour
1/2 cup Swerve sweetener (or preferred granular sweetener)
1/4 teaspoon ground cinnamon
3 tablespoons chilled butter, diced
Preheat oven to 350 degrees F. Divide blackberries and place in 4 lightly greased 8-ounce sized ramekins or a lightly greased 11" x 7" casserole dish.
Using a pastry/dough cutter, in a medium bowl, cut flour, sweetener, cinnamon, butter and egg until crumbly and combined (it will have a similar consistency to cookie dough). Using hands, drop and scatter bits and clumps of dough (rubbing between fingers) on top of blackberries. Bake for 30 to 35 minutes or until golden brown and bubbly (reduce heat to 325 degrees if it begins to brown too quickly). Let stand about 15 minutes. Serve warm topped with vanilla ice cream or a dollop of whipped cream, if desired. Refrigerate any remaining leftovers.