My sugar free apple crumble is delicious autumn comfort food. It is a healthy version of traditional apple crumble - but you could never tell! With soft, sweet apple slices, warm spices and a buttery, crisp topping it tastes just like the original.
Apple crumble is one of my favourite desserts and I make it every year without fail.
To me, the combination of flavors and textures in this keto apple crisp recipe is just divine. A crispy, nutty crumble topping over a steaming hot, juicy and deliciously spiced apple filling? Give me seconds, please!
Let me show you how easy it is to turn the classic crumble into a sugar free dessert that is low in carbs at the same time. What we do is swap out a few ingredients.
All the wonderful flavors remain and you won't even notice the difference!
Before we get started, I want to let you know that I made this crumble 4 times until it was 100% perfect. That's why you see different baking dishes in this post.
Also try my sugar free apple cake and these keto apple muffins.
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How To Make Apple Crumble Sugar Free
Apples contain fructose, which is a natural sugar. This means that no apple crumble can be entirely free of sugars.
What I do in this recipe is
- Change the ingredients for the crumble topping (no flour or oats - these are starchy and our body converts starch into sugar!)
- Use a natural zero carb sweetener instead of sugar
- Tweak the amount of apples by adding a secret ingredient (optional)
These swaps reduce the amount of sugar and carbs significantly. One serving of my no sugar apple crumble contain only 9g net carbs.
In addition, this is a gluten-free apple crumble, too!
Ingredients
Here are the ingredients you'll need:
FOR THE FILLING
- Apples - I recommend Granny Smith apples. They are tart and crunchy. I like to leave the skins on (more nutrients!) and use an apple corer to remove the core.
- Chayote squash - This is my secret ingredient! Chayote is neutral in taste and has the same consistency and crunch as apples. Plus, it is very low in carbs. We are adding the chayote to lower the amount of fructose in the recipe. I buy it in larger supermarkets such as Sainsbury's or Morrisons. No need to peel this, either.
- Sweetener - I used Bocha Sweet, which is granulated kabocha extract and a 1:1 sugar substitute. Any other sugar alternative of your choice works as well, for example allulose or xylitol.
- Butter - melted
- Lemon juice - This makes the chayote taste just like apple!
- Spices: Cinnamon, ground nutmeg and cardamom. Open the cardamom pods and use only the black seeds inside.
FOR THE TOPPING
- Almond flour and golden flaxseed - Give a wonderfully nutty flavor dimension to the topping. The flax also adds crunch to the crumble.
- Butter - For that authentic buttery crumble taste.
- Sweetener
- Vanilla extract
See the recipe card for full information on ingredients and quantities.
Instructions
It is simple to make a sugar free apple crisp. Here are the basic steps.
Scroll down to the recipe card for the detailed method with ingredient amounts, oven timings and nutrition information.
STEP 1
Remove the core of the apples. Halve the apples and quarter the chayote, then slice both thinly into 5mm slices.
Put the slices into a large baking dish.
STEP 2
Toss the sliced apple and chayote with the lemon juice, sweetener and spices.
STEP 3
Mix all ingredients for the crumble topping in a large mixing bowl with a fork. Spread the topping over the apple filling.
STEP 4
Bake the crumble in the preheated oven until the top is golden and the filling is soft, but still has a little bite.
Katrin's Top Tips
#1 Slice the apples and chayote finely, about ½ cm thick each. This helps them to soften well. I prefer this over cutting the apples into cubes.
#2 Use a large baking dish. If you squeeze the crumble into a smaller 6x9 inch baking dish, the filling is too deep and generates lots of liquid.
#3 Check the crumble after 25 minutes. Once the topping is golden, cover the top loosely with aluminium paper. Almond flour browns quicker than regular flour. This way, it does not burn.
#4 Let the crumble to cool for 10 minutes before serving. During this time, the topping will firm up and becomes crunchy.
What Are The Best Apples For Apple Crumble?
I like my crumble best when the apples still have a little bite. That's why I always use eating apples such as Granny Smith. These don't go as mushy as cooking apples.
If you prefer the apple filling soft and fluffy, use Bramley apples instead. As these are very tart, I recommend to use 1 more tablespoon of sweetener.
Serving Suggestion
Warm or cold? It's up to you! I think sugar free apple crumble tastes best when it is warm. Although, it is still pretty delicious when it has cooled down.
Optional toppings:
- Sugar free ice cream - A scoop of vanilla ice cream tastes amazing with any crumble. It's that combination of hot and cold that's irresistible.
- A dollop of Greek yogurt, coconut yogurt, vanilla custard or sour cream
- Sugar free whipped cream!
Recipe FAQs
Yes. My apple crumble recipe is low in sugar because I am using a sugar substitute. That's why you could call it a diabetic apple crumble. My mother-in-law is a type 2 diabetic and she loves this recipe.
You have two options. Either, use more apples. Or, try the recipe with zucchini instead of chayote! It is another low carb substitute for apple and other fruit. I have used it in my sugar free peach cobbler, where you can check how to prep it.
Use more chayote squash and less apples.
Storage And Reheating
Store leftovers in an airtight container in the fridge for up to 5 days. You should also be able to freeze the crumble for 3 months. I have never tried this myself because it never lasts very long!
To reheat, put the crumble back into the oven at 200C / 400F until it is warmed through. This will also crisp the topping back up.
Want it hot quickly? Simply pop a single serving into the microwave for around 20 seconds.
More Sugar Free Desserts For Fall
- Keto Apple Cider Donuts24 Minutes
- Sugar Free Applesauce (Unsweetened)25 Minutes
- Sugar Free Carrot Cake Muffins40 Minutes
- Sweet Potato Brownies55 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Sugar Free Apple Crumble
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- 1 large baking dish 8x12 inch
- aluminium foil, for covering the dish
Ingredients
Filling
- 4 Granny Smith apples 577g whole, 525g cored.
- 1 chayote squash 350g. Option to omit chayote and use 3 more apples
- 2 tablespoon Bocha Sweet or 1:1 sugar substitute of choice
- 2 tablespoon lemon juice ½ lemon
- 2 tablespoon cinnamon
- ⅓ teaspoon nutmeg ground
- 3 cardamom pods shelled, seeds only
Crumble Topping
- 2 ¼ cups almond flour 225g
- ¼ cup golden flaxseed 30g, ground
- ½ cup butter 114g, melted
- ⅓ cup Bocha Sweet 65g, or sugar substitute of choice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180C / 350F (electric).
- Remove the core of the apples. Halve the apples and quarter the chayote, then slice both thinly into 5mm slices.
- Put the slices into a large baking dish. Squeeze over the lemon juice, then sprinkle with sweetener and spices. Toss until evenly distributed..
- Mix all ingredients for the crumble topping in a separate bowl with a fork. Spread the topping over the apple filling.
- Bake the crumble in the preheated oven for 25 minutes or until the top is golden.
- Cover the dish loosely with aluminium foil and continue baking for another 25-30 minutes or until the filling feels soft when you insert a small, sharp knife.
- Let the crumble to cool for 10 minutes before serving. This way, the topping will crisp up.
Vicky James
What can flaxseed be replaced with? I try to use things I have on had.
AND I have coconut flour. How can it be used instead of regular flour in recipes. Ty
Katrin Nürnberger
The flaxseed makes the crumble crispy. You will get a softer result with any other flour. That aside, you can use more almond flour, or add coconut flour. I replace almond flour with coconut flour at a 3:1 ratio. Coconut flour absorbs more liquid than almond flour.
Katrin Hirsig
this goes down a treat - and actually I prefer it to traditional crumble which can be a bit heavy or stodgy. not here. I loved it.
Linda Gomez
I have just made it and it is delicious. I was dubious about the topping resembling a 'real' crumble but it is a very good dupe. My husband ate it to keep him going whilst painting the bedroom and he didn't realise it wasn't a 'real' old fashioned crumble. Another delicious recipe from you and I am so glad you post your recipes. They are always consistenly good. This and your delicous keto granola and banana coconut cake will be made a lot in this household
Katrin Nürnberger
Thank you for your comment and I'm so happy that you like the recipe!
Toni
Hmm, here in the US, we have 8X8, 9X9, and 9X13 in pans. I am not familiar with a 8X12 pan. I wonder which other pan would substitute best?
Katrin Nürnberger
9x9 would be the closest!