Apple Crumble
This apple crumble is proof that a great pudding needs neither much time nor fancy ingredients. Soft, lightly sweetened apples meet a crisp, nutty topping made from ground almonds, soya flour and coconut flour. The recipe skips regular sugar, making it a lovely fit for a lower-carb way of eating. It tastes best fresh and still warm, straight from the oven.
Ingredients
- 5 Bramley apples, or another tart cooking apple
- 2 tbsp sugar substitute, e.g. erythritol or xylitol
- 40 g ground almonds
- 40 g soya flour
- 40 g coconut flour
- sugar substitute (equivalent to 100 g sugar), adjust the amount to your product's packet instructions
- 1 tsp ground cinnamon
- 100 g butter
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 340 kcal | 1,360 kcal |
| Carbohydrates | 22 g | 88 g |
| Protein | 7 g | 28 g |
| Fat | 22 g | 88 g |
| Fibre | 5 g | 20 g |
| of which sugar | 14 g | 56 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 180C (fan 160C).
- Peel the apples, chop into small pieces and tip into an ovenproof dish. Scatter over about 2 tbsp of the sugar substitute.
- Slide the dish into the oven and cook the apples until soft.
- Meanwhile, make the crumble topping: mix the ground almonds, soya flour, coconut flour and cinnamon in a bowl. Work in the butter a little at a time until you have a crumbly mixture. Work in the sugar substitute (the amount equivalent to 100 g sugar) too.
- Spread the crumble evenly over the softened apples.
- Bake the crumble for a further 10 minutes, until the topping turns golden brown.
- Serve warm and fresh from the oven for the best flavour. You can also make this with other fruit, such as blackcurrants – just adjust the amount of sweetener to suit the fruit and your taste.
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Nutrition facts per serving (estimate)
| Calories | 340 kcal |
|---|---|
| Carbohydrates | 22 g |
| Protein | 7 g |
| Fat | 22 g |
| Fibre | 5 g |
| of which sugar | 14 g |
Frequently asked questions
Is this apple crumble really gluten-free?
Yes, the recipe uses only naturally gluten-free flours like ground almonds, soya flour and coconut flour. Check the packaging for gluten-free certification when you shop.
Can I make this crumble with other fruit?
Absolutely. It works just as well with other fruit, such as blackcurrants. Adjust the amount of sugar substitute to match how sweet the fruit is.
Which sugar substitute should I use?
Use any sweetener that's suitable for baking, such as erythritol or xylitol. Adjust the amount according to the packet instructions, as sweetness varies by product.
How do I store apple crumble?
Covered in the fridge, it keeps for 2 to 3 days. To reheat, pop it briefly into a 160C oven so the topping crisps up again.
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