Description
A quick, low-carb apple crumble that delivers the warmth of fall with a crunchy almond flour topping and tender spiced apples, ready in just 35 minutes.
Ingredients
Scale
- 4 medium Granny Smith apples, peeled and sliced
- 2 tablespoons unsalted butter, melted
- 1 tablespoon lemon juice
- ½ cup keto-friendly sweetener (erythritol or monk fruit blend)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 2 tablespoons almond flour
- 1 cup super-fine almond flour (for topping)
- ½ cup cold unsalted butter, cubed (for topping)
- ½ cup keto-friendly sweetener (for topping)
- 1 teaspoon ground cinnamon (for topping)
- ¼ teaspoon salt
- Optional: ¼ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C).
- Peel and slice apples into ¼ inch thick slices. Toss them in a large bowl with melted butter, lemon juice, sweetener, cinnamon, nutmeg, vanilla, and almond flour until well coated.
- In a separate bowl, combine almond flour, sweetener, cinnamon, and salt. Add cold cubed butter and cut it in with a fork or pastry cutter until the mixture resembles coarse crumbs.
- Transfer the apple mixture to a 9×9 inch baking dish and spread evenly. Sprinkle the crumble topping over the apples and press down lightly.
- Bake for 25-30 minutes until the topping is golden brown and juices are bubbling. Cover with foil if browning too quickly.
- Let cool for at least 10 minutes before serving to allow the filling to thicken.
Notes
Keep butter cold for a crunchy topping. Use tart apples like Granny Smith to prevent mushiness. Let the crumble cool for 10 minutes to set the filling. Can be stored in the fridge for 4 days or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the crumble
- Calories: 180
- Sugar: 3
- Sodium: 120
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 8
- Fiber: 4
- Protein: 4
Keywords: keto, low carb, apple crumble, gluten-free, dairy-free option, fall dessert, weeknight dessert, almond flour