This is a healthier and lightened up version of apple crumble. Refined sugar free, with hints of warming ginger, this is a sugar free Apple Crumble that takes just minutes of prep and is traditional cool weather comfort food you can enjoy all year round.
In this recipe, to lighten it up I’ve swapped out a couple of key ingredients:
- Instead of white flour, I’ve used Spelt flour
- Instead of brown sugar, I’ve used Natvia Stevia Sweetener that measures like sugar
What is Spelt Flour
Spelt flour is less processed that traditional white flour, and also more easily digestible which is great if you tend to have a sensitive stomach when you eat baked goods.
Better yet, spelt flour is also higher in fibre and has more vitamins and minerals than white bread.
The Best Apple For Sugar Free Apple Crumble
Hands down, the best apple for apple crumble in my opinion is the Granny Smith Apple and this is the one I have been using for years with this recipe. It never fails and has the perfect level of tartness and firmness when cooked.
TIP: I used ½ teaspoon of ground ginger to add extra flavour to my apple crumble. Instead of ground ginger spice, you could add the same quantity of fresh grated ginger.
How Long does Apple Crumble Last?
You can keep apple crumble in the fridge (covered with plastic wrap or foil) for 2 to 3 days.
What To Serve With Apple Crumble
- With Vanilla Ice Cream. These days you can buy sugar free vanilla ice cream at Woolworths and other supermarkets, or you can try making it yourself
- With Custard. This is an easy win and you can get low sugar custard from the supermarket, or make you own sugar free custard
- With Double Cream. If you’re not into custard, or ice cream, double cream is a great match. Its rich, thick and luscious and you can buy it everywhere.
Can You Reheat Apple Crumble?
Yes! You can reheat this no added sugar apple crumble either in the microwave, or oven. I usually heat in microwave for 30 seconds if I’m in a hurry. Try not to zap it for longer as the apples will go squishy. Alternatively in a preheated oven for 15 minutes to re-invigorate that crunchy crumble top and to warm the apples through.
Can You Freeze Apple Crumble Once Cooked?
No, I personally don’t freeze apple crumble after it’s been cooked. Mostly because there are never any leftovers. Because it lasts 2 or 3 days in the fridge, it usually all gets eaten. I think if I were to freeze it, it would need to be defrosted in the microwave, then heated in the oven to get the crunch back on the crumble.
How to Store Cooked Apple Crumble
I recommend keeping apple crumble stored in the fridge, either in a container that has a lid, or with plastic wrap or foil covering it.
Top Tips For Making an Irresistibly Healthy Apple Crumble
- Use a tart cooking apple, such as Granny Smith Apples
- If you only have sweeter apples on hand, use a little extra lemon juice to create extra tartness.
- Don’t cut the apples to small or too thin. Apples should be cut into large chunks so that they retain a slight firmness after cooking.
- Get the right ratio of apple to crumble. I find 8 large apples works for a crumble made with 1 cup large rolled oats and 1 cup of spelt flour.
- Don’t over cook so they apples go mushy. Use a toothpick to test the firmness.
- No pre cooking of the apples is required. Place raw apple filling into a baking dish, followed by the crumble topping and pop into the oven for 40 to 45 minutes at 180 degrees F/350 degrees F
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Sugar Free Apple Crumble
Ingredients
Filling
- 8 large Granny Smith apples
- 1 tablespoon Spelt Flour
- 1/3 cup Granulated sweetener that measures like sugar
- 2 tablespoons Lemon Juice
- ½ teaspoon Ground ginger
Crumble Topping
- 1 cup Large rolled oats
- 1 cup Spelt Flour
- ¾ cup Granulated sweetener that measures like sugar
- ½ teaspoon baking soda
- 1 teaspoon Ground ginger
- 1/3 cup Crushed Walnuts
- ½ cup Unsalted butter
- Pinch of salt
Instructions
- Preheat oven to 180 degrees F/350 degrees F
- Peel the apples and chop into large chunks. About 1.5 cm cubes.
- In a large mixing bowl, add the chopped apples, 2 tablespoons flour, granulated sweetener, and ground ginger. Stir with a spoon. Squeeze over lemon juice and stir again.
- Add the apples to a baking dish (medium sized round or square is ideal)
- Place all the crumble ingredients into a bowl and use your fingers to squish the butter through so that is forms a sticky crumble.
- Spread crumble over the apple and bake for 40 to 45 minutes until golden.
- Let it cool for 10 minutes before serving with Sugar Free Custard, Sugar Free Ice Cream, or Double Cream.
Notes
- I used ½ teaspoon of ground ginger to add extra flavour to my apple crumble. Instead of ground ginger spice, you could add the same quantity of fresh grated ginger.
- Use a tart cooking apple, such as Granny Smith Apples
- If you only have sweeter apples on hand, use a little extra lemon juice to create extra tartness.
- Don’t cut the apples to small or too thin. Apples should be cut into large chunks so that they retain a slight firmness after cooking.
- Get the right ratio of apple to crumble. I find 8 large apples works for a crumble made with 1 cup large rolled oats and 1 cup of spelt flour.
- Don’t over cook so they apples go mushy. Use a toothpick to test the firmness.
- No pre cooking of the apples is required. Place raw apple filling into a baking dish, followed by the crumble topping and pop into the oven for 40 to 45 minutes at 180 degrees F/350 degrees F
Nutrition
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Apple crumble is one of my favorite desserts too but I always eat too much. Will have to try this one.