Your New Favorite Sugar Free Apple Crumble
A cozy, low-carb sugar-free apple crumble featuring tender apples, a secret chayote squash trick, and a buttery, crisp almond flour topping.
Ingredients
Fruit Filling
- 4 Granny Smith apples 577g whole, 525g cored. Keep skins on for extra texture.
- 1 chayote squash 350g. Or omit and use 3 extra apples.
- 2 tbsp Bocha Sweet or 1:1 sugar substitute of choice
- 2 tbsp lemon juice ½ lemon
- 2 tbsp cinnamon
- 1/3 tsp ground nutmeg
- 3 cardamom pods shelled, seeds only
Crumble Topping
- 2 1/4 cups almond flour 225g
- 1/4 cup golden flaxseed 30g, ground
- 1/2 cup butter 114g, melted
- 1/3 cup Bocha Sweet 65g, or sugar substitute of choice
- 1 tsp vanilla extract
Instructions
- First, preheat your oven to 180°C (350°F). Grab a large baking dish (an 8x12 inch dish works best).
- Remove the cores from your Granny Smith apples (leave the skins on). Halve your apples and quarter your chayote squash, then slice both of them very thinly (about 5 millimeters thick).
- Place all your sliced apple and chayote into your large baking dish. Squeeze your fresh lemon juice all over the top. Sprinkle your sweetener, cinnamon, nutmeg, and cardamom seeds over the fruit and toss everything together until coated.
- In a separate mixing bowl, add your almond flour, ground golden flaxseed, melted butter, sweetener, and vanilla extract. Use a fork to stir until the mixture forms thick, heavy crumbs.
- Scatter the crumble topping generously over your spiced fruit. Do not press it down flat; leave big, uneven clumps so it gets crispy in the oven.
- Place your baking dish into your preheated oven uncovered. Bake it for exactly 25 minutes until the topping is a beautiful golden-brown color.
- When the 25 minutes are up, loosely tent a piece of aluminum foil over the dish to protect the almond flour from burning. Bake for another 25 to 30 minutes until the fruit feels completely soft and tender when pierced with a knife.
- Let the dish cool for 10 minutes before serving. This cooling time allows the almond flour and flaxseed to firm up and create a truly crunchy topping.
Notes
Store extra portions in an airtight container in the fridge for up to five days. To reheat and get the crunch back, skip the microwave and bake it in the oven at 200°C (400°F) for 10 to 15 minutes.