Gluten-Free Apple Crumble
This gluten-free apple crumble is my Dutch apple pie recipe with no crust and the wheat flour replaced with almond flour. It is not low-carb though! I really thought about using erythritol in place of the sugar (about 1/2 cup plus 2 Tablespoons of erythritol in place of 1/2 cup of sugar), but I just do not like the taste of non-sugar sweeteners.
So my personal choice is to almost never have sweets, but when I do, they contain sugar. You can make this a lot lower in carbs (24 grams per serving) and calories (96 calories) by using the erythritol.
I have to thank Barb Dawdy for her apple pie recipe using cardamom that this recipe was based on.
I have included this recipe in my Low-Carb Gluten-Free Midwest Thanksgiving meal plan. This is a meal plan for a complete Thanksgiving dinner including portion sizes, shopping lists, make ahead schedule, and adjustments for dairy, tree nut, and egg allergies, vegetarians, and further carb adjustments to take it into the keto zone. You can find out more by clicking here: https://www.alifeinharmony.me/Thanksgiving/.
Gluten-Free Apple Crumble
Ingredients
- 6-7 large tart apples, such as Granny Smiths or Pippins (about 6 cups)
Filling
- 1/2 Cup white sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cardamom
- 1 teaspoon almond flour (optional)
Crumb topping
- 1/2 Cup white sugar
- 3/4 Cup Almond flour
- 1 teaspoon cinnamon
- 1/8 teaspoon ground cardamom
- 1/3 Cup butter
Instructions
- Heat oven to 350F. Spray the bottom and sides of a 9 inch deep dish pie pan with your favorite cooking spray.
- Peel and core the apples. Cut into 1/16ths (big chunks) and pile the apples high in the pan. They bake down quite a bit.
- Mix together the filling ingredients and pour evenly over the apples. Use the almond flour if you want a thicker filling. Leave it out for a juicier filling.
- Mix the crumb topping sugar, almond flour, cinnamon, and cardamom. Cut in the butter until the topping is in small pieces like peas. You do not want to make a dough; keep it broken up.
- Spread topping evenly over apples, making sure all apples are covered. (If the apples aren't covered with the topping, they tend to burn.)
- Put the pie pan on a cookie sheet and place in the oven. Cook for 15 minutes and check the top. If it is brown enough, cover with a piece of foil. (Nut flours brown quickly, so you have to cover the top to keep it from burning while the apples cook.)
- Bake for another 30 minutes or so. The crumble is done when you see the filling bubbling up. Depending on how full your pie pan was, the filling may be bubbling over onto the cookie sheet!
Nutrition Facts
Gluten-Free Apple Crumble
Serves: 8 servings
|
Amount Per Serving: 1/8 crumble
|
||
|---|---|---|
| Calories | 290 | |
| % Daily Value* | ||
| Total Fat 13 | 20% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 41 | 13.7% | |
| Dietary Fiber 3.5 | 12% | |
| Sugars | ||
| Protein 2.5 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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