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Recipe from Simpler Savory

The recipe

Diabetic Friendly Apple Crumble

Prep
20 min
Cook
40 min
Total
60 min
Servings
8 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 8 servings.

calories
260

2× the original author values. Recipe yield: 8 servings.

calories
520

3× the original author values. Recipe yield: 8 servings.

calories
780
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 6 medium apples (mix of Granny Smith and Honeycrisp) — cored and sliced 1/4-inch thick; peel optional
  • 3 tablespoons lemon juice
  • 1/3 cup granulated zero-calorie sweetener — allulose or erythritol blend; see notes
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract — stir in after tossing
  • 1 teaspoon ground chia or xanthan gum — optional thickener
  • 1 3/4 cups blanched almond flour — finely ground
  • 1/3 cup granulated zero-calorie sweetener — allulose or erythritol blend
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter — cold, cut into small cubes; or plant-based butter
  • 1/2 cup chopped pecans or walnuts — optional; lightly toasted
  • 1/4 cup old-fashioned oats — optional for classic texture; omit for stricter low-carb
  • 1 nonstick cooking spray or butter — for greasing baking dish

Instructions

  1. Preheat the oven to 375°F (190°C). Grease an 8-inch square or similar-capacity baking dish with cooking spray or butter.
  2. Quarter, core, and slice the apples about 1/4 inch thick; peel some or all for your preferred texture.
  3. In a large bowl, toss apples with lemon juice, sweetener, cinnamon, and salt until evenly coated. Sprinkle in chia or xanthan if using and toss again, then gently stir in vanilla.
  4. In a separate bowl, whisk almond flour with sweetener, cinnamon, and salt until combined.
  5. Cut in the cold butter with a pastry cutter or fingertips until the mixture looks like damp sand with pea-size bits that clump when squeezed.
  6. Fold in chopped nuts and oats, if using, keeping some larger clusters for extra crunch.
  7. Spread the apples in an even, shallow layer in the prepared baking dish.
  8. Crumble the topping evenly over the apples, leaving some larger clusters on top.
  9. Bake for 35–45 minutes, until the topping is deeply golden and the edges are bubbling thickly.
  10. Let the crumble rest 15–20 minutes so the juices set for clean, syrupy spoonfuls.
  11. Spoon warm crumble into bowls. Optional: top with sugar-free vanilla ice cream, lightly sweetened Greek yogurt, or whipped cream.
  12. For leftovers, reheat at 325°F until warmed and crisp (12–15 minutes for a single serving; 20–25 minutes for a larger portion) or air fry at 320°F for 5–7 minutes.

Notes

Storage: Cool completely, cover, and refrigerate up to 4 days or freeze up to 2 months. Reheat at 325°F until warmed and topping re-crisps, or use an air fryer at 320°F for 5–7 minutes. Sweetener notes: allulose browns more and keeps filling glossy; erythritol stays crisper but can recrystallize—use powdered or a blend. For stricter low carb, skip oats and use nuts only. Nut-free: swap almond flour for finely ground sunflower seed flour and omit nuts.

Source: https://simplersavory.com/diabetic-friendly-apple-crumble/