Sugar Free Apple Crumble

This Sugar Free Apple Crumble is an easy and delicious healthy dessert for any time of the year or season. With rich plump granny smith apples, warming spices and the slight tang of lime, this is one of my all time favourite desserts and one I have made dozens of times over the years.

Course Dessert

Cuisine Australian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 299kcal

Author Kim

Ingredients

Filling

8 large large granny Smith apples
1 tablespoon spelt flour
⅓ cup granulated sweetener that measures like sugar
2 tablespoons lemon Juice
½ teaspoon ground ginger

Crumble Topping

1 cup rolled oats
1 cup spelt flour
¾ cup granulated sweetener that measures like sugar
½ teaspoon baking soda
1 teaspoon ground ginger
⅓ cup crushed Walnuts
½ cup unsalted butter
Pinch of salt

Instructions

Preheat oven to 180℃/350℉
Peel 8 large large granny Smith apples and chop into large chunks. About 1.5 cm cubes.
Add the chopped apples to a large mixing bowl with 1 tablespoon spelt flour, ⅓ cup granulated sweetener, and ½ teaspoon ground ginger. Stir with a spoon. Squeeze over 2 tablespoons lemon Juice and stir again.
Add the apples to a baking dish (medium sized round or square is ideal)
Place 1 cup rolled oats, 1 cup spelt flour, ¾ cup granulated sweetener, ½ teaspoon baking soda, 1 teaspoon ground ginger, ⅓ cup crushed Walnuts, ½ cup unsalted butter and a Pinch of salt 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 at 180℃/350℉ 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