We liked this Low-Sugar Pumpkin Apple Crumble after we examined it, and that is excellent for a fall dessert that’s low in sugar and gluten-free.
PIN Low-Sugar Pumpkin Apple Crumble to strive it later.
I’m not a kind of bloggers who begins in with the pumpkin recipes the minute the climate will get a bit cool; you might need observed that! Nevertheless it’s October and I assumed a pumpkin dessert is likely to be so as. This Low-Sugar Pumpkin Apple Crumble undoubtedly one in all my favourite issues I’ve ever made with pumpkin, and though it could’t ever be utterly low-carb or sugar-free due to the pure sugar within the apples, it may not be as a lot of a splurge on carbs as you suppose. Once I examined the recipe it was successful with a number of members of the family I attempted it out on, and I’m reminding you about this tasty deal with for my Friday Favorites decide this week.
This attention-grabbing crumble recipe may be made with contemporary pumpkin or butternut squash (which known as pumpkin or butternut pumpkin in lots of components of the world.) You is likely to be stunned how a lot the butternut squash tastes like pumpkin when it’s cooked this fashion! And if you’d like a pumpkin dessert that’s even decrease in carbs than this one, examine beneath for some sugar-free desserts with pumpkin.
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What components do you want for this recipe?
What Type of Pumpkin did I take advantage of?
Let’s discuss in regards to the phrase pumpkin within the title of this recipe. Various kinds of winter squash are referred to as Pumpkin in some components of the world. And I truly used cubes of butternut squash for this, however should you discover candy sugar pumpkin in your retailer you possibly can undoubtedly use that.
What makes Pumpkin Apple Crumble a low-sugar dessert?
Butternut squash and apples each have a low glycemic index, and so they even have fiber. I used oatmeal (additionally low-glycemic) mixed with almond flour for the crumble topping. And I sweetened this with Golden Monkfruit Sweetener (affiliate hyperlink).
Can this recipe be dairy-free?
This more healthy dessert can simply be vegan and dairy-free should you change out the butter for coconut oil and use dairy-free whipped topping should you’re utilizing that!
Need sugar-free Desserts with Pumpkin?
Sugar-Free Layered Pumpkin Cheesecake
Sugar-Free Pumpkin Pudding
Mini Pumpkin Cheesecakes
The way to make Low-Sugar Pumpkin Apple Crumble:
(Scroll down for full recipe with dietary data.)
- Lower up sufficient butternut squash or pumpkin to make about 4 cups squash cubes (this is likely to be time to make use of these pre-cut cubes I’m not all the time keen on, however right here’s The way to Peel and Lower Up a Butternut Squash if you wish to lower your personal.)
- Soften 1 tablespoon butter in a big frying pan and begin cooking the squash over low warmth whilst you lower up the apples.
- I used an apple corer and slicer (affiliate hyperlink) to get items of apple, then lower off the pores and skin and lower them into cubes.
- As you chop up apples, add them to the pan with the squash or pumpkin.
- When all of the apple is added, add the sweetener, cinnamon, and pumpkin pie spice.
- Whereas the combination cooks, use a meals processor or mini-processor to buzz the oatmeal so you’ve smallish crumbs. (You possibly can most likely skip that should you favor.)
- When the squash and apples have cooked about 10 minutes, switch then to a big glass or crockery casserole dish.
- I put butter within the freezer once I began the recipe, then eliminated it and grated on a big grater for the crumble topping. Use a fork or pastry blender to mix the almond meal, floor rolled oats, sweetener, and butter.
- Unfold the topping over the pumpkin/apple combination.
- Bake at 400F/200C about half-hour, or till the crumble is effervescent scorching and barely browned on high.
- Serve scorching, with whipped cream or ice cream should you favor.
Need extra recipes with Pumpkin?
Try My Favourite Pumpkin Recipes to see all my candy and savory pumpkin recipes, and a few of them are additionally sugar-free.
- 1 lb. butternut squash (or pumpkin) cubes (see notes)
- 4 apples, chopped (see notes)
- 1 T butter (or use coconut oil for vegan/dairy-free model)
- 1/3 cup + 1 T Golden Monkfruit Sweetener (see notes)
- 1 tsp. floor cinnamon
- 1/4 tsp. pumpkin pie spice (or use a bit extra cinnamon)
- 1 cup rolled oats, ideally buzzed within the meals processor or mini-processor till they’re partly floor
- 1/2 cup almond flour
- 1/2 cup + 1 T Golden Monkfruit Sweetener
- 1/4 C butter (see notes)
- Preheat oven to 400F/200C. Spray a big glass or crockery casserole dish with non-stick spray. (I used an oval-shaped dish that was 13″ lengthy and 9″ large on the widest half.)
- Lower butternut squash into same-size cubes about 1/2 inch sq.. (Right here is easy methods to peel and lower up a butternut squash if you have not finished it.)
- Soften 1 T butter in giant non-stick frying pan and begin to cook dinner squash over low warmth whilst you lower up apples.
- As you peel and lower every apple into small items, add it to frying pan, then add sweetener, cinnamon, and pumpkin pie spice. Prepare dinner the combination till squash is pretty comfortable, about 10 minutes.
- Whereas combination cooks, buzz the oatmeal within the meals processor or mini-processor till’s it is in smallish crumbs.
- Then mix almond meal, floor oatmeal, and sweetener in a plastic bowl.
- Take away butter from freezer and utilizing the massive aspect of a steel grater, grate items of butter till you’ve 1/4 cup, as measured by the markings on the aspect of the butter wrapper.
- Then use a pastry blender or fork to mix the combination till the butter is nicely distributed and the combination seems crumbly.
- Pour cooked squash/apple combination into the underside of casserole dish. Unfold the crumble combination excessive of apple/squash combination in a fair layer.
- Bake half-hour, or till the combination is barely effervescent and flippantly browned on high.
- Serve scorching. (In fact should you’re not weight-reduction plan this could be nice with whipped cream or ice cream on high.)
You will want simply over 4 cups lower squash cubes. I used 2 Gala apples and a couple of Granny Smith apples.
I used Golden Monkfruit Sweetener (affiliate hyperlink) for this recipe, however use any sweetener you like.
Put butter within the freezer if you begin the recipe; use coconut oil for dairy-free or vegan model.
My wholesome model of this recipe was tailored from Pumpkin and Apple Crumble at Nami Nami.
Quantity Per Serving:
Energy: 539Complete Fats: 44gSaturated Fats: 6gTrans Fats: 0gUnsaturated Fats: 36gLdl cholesterol: 19mgSodium: 59mgCarbohydrates: 28gFiber: 7gSugar: 10gProtein: 17g
Diet data is mechanically calculated by the Recipe Plug-In I’m utilizing. I’m not a nutritionist and can’t assure 100% accuracy, since many variables have an effect on these calculations.
Did you make this recipe?
Low-Carb Weight loss plan / Low-Glycemic Weight loss plan / South Seaside Weight loss plan Ideas:
This recipe is comparatively low in internet carbs for a dessert that comprises apples and pumpkin; examine the dietary data to see if it can be just right for you. In fact, use all Golden Monkfruit Sweetener (affiliate hyperlink) or one other low-carb sweetener. If you happen to’re making an attempt to make this as pleasant as potential for the unique South Seaside Weight loss plan, use margarine or coconut oil as a substitute of butter.
Discover Extra Recipes Like This One:
Try Dessert Recipes to seek out extra recipes like this one! Use the Weight loss plan Kind Index to seek out recipes appropriate for a selected consuming plan. You may as well Comply with Meals The Meals on Pinterest to see all the nice recipes I’m sharing there.
Historic Notes for this Recipe:
This recipe was posted in 2008, and it’s been loved many occasions in my household since then! The photographs had been improved in 2017 and the recipe was final up to date with extra data in 2021.
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