Description
A delightful treat that combines the tartness of fresh raspberries with the nutty flavor of almonds, perfect for any occasion.
Ingredients
Scale
- 2 cups fresh raspberries
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sliced almonds (for topping)
Instructions
- Prepare the Slow Cooker: Grease the inside of your slow cooker with butter or cooking spray.
- Mix the Batter: In a large bowl, combine the almond flour, all-purpose flour, sugar, baking powder, and salt. In another bowl, whisk together the melted butter, eggs, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.
- Fold in the Raspberries: Gently fold the fresh raspberries into the batter.
- Cook the Cake: Pour the batter into the prepared slow cooker, sprinkle the sliced almonds on top, cover, and cook on low for 2 to 2.5 hours.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Use coconut oil instead of butter for a dairy-free version.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To reheat, warm individual slices in the microwave for about 15-20 seconds.
- Prep Time: 15 minutes
- Cook Time: 2 to 2.5 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: slow cooker, raspberry, almond, crumble cake, dessert