This sugar free apple crumble with oats is a lighter, comforting take on the classic. With tender stewed apples and a crisp, golden oat topping, all made without refined sugar, it’s a dessert everyone will enjoy!
This sugar free apple crumble with oats is a lighter take on a classic family dessert, designed for people who want comfort without refined sugar. It keeps the familiar textures of tender apples and a crisp topping, while feeling easier to manage day to day.
Apple crumble has always been a staple in our home. After my daughter was diagnosed with Type 1 diabetes, I wanted a version that still felt like proper pudding — not a compromise, and not something that needed overthinking.
After plenty of testing, this became the version we always return to. The apples are gently stewed with lemon, and the crumble topping is baked separately for extra crunch, before everything is finished in the oven.
Is this sugar free apple crumble a good choice for blood sugar balance?
This apple crumble is especially useful when you want a pudding that feels normal for the whole family, without feeling like you need a separate “diabetic” option. The fibre from the oats and apples, combined with fats from nuts and butter, can help slow digestion compared to a traditional crumble.
However, this is still a carb-containing dessert. Larger portions or very sweet apples may push blood sugars higher for some people, particularly if eaten on its own. If you know oats affect you strongly, this may be better saved for weekends or paired with a protein-rich meal.
How it fits real life: Best enjoyed warm, in sensible portions, as part of a balanced meal or cold the next day when blood sugars often respond more gently.
Why this sugar free apple crumble works
This recipe keeps the structure of a traditional crumble, while using a few small method changes that make the texture more reliable and the sweetness easier to control.
- Double-baked crumble topping for real crunch
Baking the oat crumble separately before assembling ensures it stays crisp, rather than turning soft or soggy once combined with the fruit. - Lemon-brightened apples for balance
Stewing the apples with lemon juice and zest lifts their natural sweetness and reduces the need for added sweetener. - Oats and almonds for texture and satiety
The combination of oats, ground almonds, and chopped nuts creates a crumble that’s rich and satisfying without relying on white flour. - No refined sugar, with gentle sweetness
Using Xylitol provides sweetness without refined sugar, making portions easier to manage for some people.
This balance makes the crumble feel indulgent enough for dessert, but light enough to fit into everyday family meals.
The Best Apples For Apple Crumble
For a reliably delicious crumble, Bramley apples are hard to beat. Sold as “cooking apples” in UK supermarkets, they’re tart, aromatic and hold their shape when stewed, giving you a bright, tangy filling that doesn’t turn mushy. Just like in my Stewed apples
I’ve tested lots of varieties, and most eating apples just don’t behave the same. Some go super mushy or even a little rubbery once cooked, which isn’t the texture you want.
If you can’t find Bramleys, try:
- UK options – Grenadier, Howgate Wonder, or a mix of Granny Smith (for tartness) with a firmer eater like Braeburn.
- US/elsewhere – Granny Smith on their own, or a blend such as Granny Smith + Honeycrisp/Braeburn.
💡Tip – Taste and adjust sweetness. Tart apples like Bramley need less added sweetener for balance and keep that lovely fresh flavour.
What to avoid
- Very sweet, soft varieties (e.g., Red Delicious, Gala) that can collapse into a sauce.
- Mealy apples or those that taste floury, as these won’t give you clean, tender pieces after stewing.
Using Xylitol in this crumble
This recipe uses xylitol, a fantastic sugar substitute for two key reasons:
- An Easy 1:1 swap with sugar and a lower glycaemic impact than table sugar, which can help keep blood sugars steadier.
- The taste has a clean sweetness without a noticeable aftertaste.
Safety note: Xylitol is toxic to dogs, so store it safely.
If using stevia or any other sweetener, check your brand’s conversion chart. See my Guide to sweeteners for diabetes.
You can find a list of my recommended products that I use on my shop page!
What You’ll Need to Make This Apple Crumble with Oats
For the Oaty Crumble Topping
Gluten-Free Oats – Oats are naturally gluten free, but they can often be contaminated during processing. I always use a certified GF variety as my husband has an intolerance. Any type of porridge (rolled) oats will work here.
Oats are a wonderful whole grain and provide slow-release carbohydrates, fibre, vitamins, minerals, and antioxidants – perfect for a balanced, diabetes friendly dessert.
👉 Read more about Oats and Diabetes: Can Oats Help Manage Blood Sugar?
Ground Almonds – These add a subtle nutty flavour and make a great low carb option for baking. Almonds are rich in healthy monounsaturated fats, fibre, and protein, helping this crumble topping feel satisfying.
👉 Want to learn more? Check out my post on baking with almond flour.
Chopped Almonds – For extra crunch! Almonds are also high in fibre and antioxidants, giving your crumble a wholesome boost.
Xylitol – A 1:1 sugar substitute that doesn’t spike blood sugar, making it ideal for a sugar free crumble topping. (See the notes above if you’d like to use an alternative sweetener.)
Butter – Brings that classic buttery crumble flavour. If you prefer, you can swap for coconut oil for a dairy-free option.
For the Stewed Apple Filling
Cooking Apples – Cooking apples are a brilliant choice as they soften beautifully when stewed, are high in fibre and vitamin C, and have a low glycemic index, meaning their carbs are released more slowly into the bloodstream.
Xylitol – Used again here as a sugar replacement to keep the apple filling naturally sweet but blood sugar-friendly.
Lemon – Adds a fresh, zesty lift and a little extra vitamin C, the perfect contrast to the sweet oat crumble topping.
Equipment Needed
Large Saucepan
How to Make Apple Crumble with Oats
This apple crumble with oats is simple to prepare; it just needs a little time for the apples to stew and the crumble to crisp up. The best part? You can make both elements ahead of time and then assemble when you’re ready to bake.
Step 1 – Prepare the Stewed Apples
Peel, core, and chop your cooking apples. Place them into a saucepan over medium heat with the xylitol, 3 tablespoons of water, plus the lemon juice and zest. Stir to combine, cover with a lid, and let the apples simmer gently for around 15-20 minutes, stirring occasionally, until soft and fragrant.
Tip – Make extra stewed apples in this step so you have some left for the week to add to breakfast like stewed apple overnight oats or a bowl of Greek yoghurt with a sprinkle of seeds for a quick and light dessert.
Step 2 – Make the Oaty Crumble Topping
While the apples are cooking, preheat your oven to 180°C fan / 200°C conventional
In a large bowl, mix together the oats, ground almonds, xylitol, and melted butter until you have a breadcrumb-like texture. Stir in the chopped almonds.
Spread the crumble mixture onto a baking sheet and bake for 15 minutes, turning it carefully halfway through, until golden and crisp.
💡 Make-ahead tip – If preparing in advance, allow both the stewed apples and crumble topping to cool completely. Store the apples in the fridge and the crumble in an airtight container at room temperature.
Step 3 – Assemble and Bake
When ready to bake, spoon the stewed apples into a 25×25 cm ovenproof dish. Scatter the crumble topping evenly over the apples.
Bake in the preheated oven at 160°C fan / 180°C conventional for 30 minutes, or until bubbling and golden.
⚠️ If assembling ahead, simply increase the cooking time by 10–15 minutes to heat everything through.
Serving Suggestions
So I know this really comes down to personal preference, but for me, apple crumble just isn’t complete without a big scoop of creamy vanilla ice cream. The rest of my family would strongly disagree and say custard is the only way to go. We’re a divided household when it comes to crumble toppings! What about you? Which camp are you in?
Of course, you can also enjoy your crumble with double cream or a spoonful of tangy crème fraîche.
And here’s a little secret… this sugar-free apple crumble with oats is just as delicious eaten cold the next day. Sometimes I think it’s even better!
Apple crumble with oats served with custard, or, if like me, it has to be a big dollop of vanilla ice cream!
Other Ideas for This Crumble Dessert
Apple crumble is always a go-to pudding in the colder months, but swapping the fruit is a brilliant way to enjoy this sugar-free crumble all year round. By making it seasonal, you’ll never get bored with this comforting dessert.
Alternative Fruit Options
- Blackberries – tart and juicy, perfect for autumn.
- Rhubarb – adds a sharp tang that balances beautifully with the sweet oat crumble.
- Blueberries – naturally sweet and full of antioxidants.
- Strawberries – light and summery, delicious served with cream.
- Banana – for a softer, sweeter twist.
- Mixed berries – try my Sugar Free Berry Crumble Using Frozen Berries.
- Apple & Pear – a lovely combination, just like in my Blood Sugar Friendly Apple and Pear Crumble.
Or, mix and match any of the above with your stewed apples for a new take on this classic dessert.
How to Store Any Leftover Apple Crumble
If you are lucky to have any leftover crumble, either cover the dish or transfer it into a lidded container and pop it in the fridge. It will happily keep for up to 4 days.
You can either eat your leftover apple crumble cold or reheat it in an oven set to 180C / 160C fan for around 10-15 minutes. Sometimes I pop a little foil on top to stop the crumble from browning too much. Alternatively, you can reheat in the microwave, which is a much quicker option!
This crumble is also suitable for freezing, where it will keep for up to 6 months. Just defrost and reheat as above.
Diabetes Note
This apple crumble is nutrient-rich, high in fibre and protein. Switching out the traditional wheat flour and sugar in the crumble topping makes this dessert kinder on the blood sugar levels, hopefully helping to avoid high spikes.
This crumble uses lower GI ingredients (oats, ground almonds, xylitol) and is higher in fibre and a source of healthy fats—factors that can support more even blood sugar responses. Everyone’s response is individual, so monitor and adjust portions/boluses to your needs.
Type 1 Carb Counting
The overall carb count for a serving of this apple crumble is based on the ingredients we would count (oats and apples):
80g of Rolled Oats = 48.4g of carbs
1200g of Raw Bramley Apples = 106.8g of carbs
Now add all the carbs together – 48.4+106.8 = 155.2g
Finally, divide this by the serving size, 8 – 155/8 = 19g of carbs per serving
Please note these are pretty generous serving sizes!
For more accurate carb counting, you can weigh your cooked apple crumble, minus the dish weight ( But you have to remember to weigh your dish before you assemble). Then use the formula below:
Learn More About Type 1 Diabetes Carb Counting
Please note this carb count per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.
Did you try this recipe?
I’d love to hear how it went! Leave a star rating or a quick comment below. Your feedback means the world and helps others find the recipe too.
Explore more diabetes-friendly desserts
Sugar-Free Vanilla Mascarpone Cheesecake
Diabetic Friendly Chocolate Brownies
Stewed Apple Cake – No added sugar
Apple Crumble – Sugar Free
A classic made lighter, this comforting sugar free apple crumble is lower carb, gluten free, and is a wonderfully comforting diabetic friendly dessert.
8
servings30
minutes30
minutes1
hourIngredients for the Stewed Apple
1200 g 2 2/3 lb Bramley apples, peeled, quartered and cut into halves or thirds
3 tbsp 3 tbsp xylitol
1 1 lemon, juice and zest
- Ingredients for the Crumble Topping
80 g 1 cup rolled porridge oats
100 g 1 cup ground almonds
50 g 1/5 cup xylitol
100 g 3 1/2 oz butter, melted
100 g 3/4 cup chopped almonds
Directions for the stewed apple
- On a medium heat, place the chopped apples into a pan with the xylitol, 3 tbsps of water, plus the lemon juice and zest. Stir to combine.
- Cover with a lid, and let the apples simmer gently for around 15-20 minutes, stirring occasionally, until soft and fragrant.
- While the apple is stewing, make the crumble topping.
- Directions for the crumble topping
- Preheat your oven to 180°C fan / 200°C conventional / 390°F
- In a large bowl, mix together the oats, ground almonds, xylitol, and melted butter until you have a breadcrumb-like texture.
- Stir in the chopped almonds.
- Spread the crumble mixture onto a baking sheet and bake for 15 minutes, turning it carefully halfway through, until golden and crisp.
- Directions for the apple crumble
- When ready to bake, spoon the stewed apples into a 25×25 cm ovenproof dish. Scatter the crumble topping evenly over the apples.
- Bake in the preheated oven at 160°C fan / 180°C conventional for 30 minutes, or until bubbling and golden.
Equipment
Tips and Notes
- If you’re making the apple crumble in advance, leave the apple and crumble to cool. Then store the apple and the crumble separately in airtight containers. Store your apple in the fridge and your crumble at room temperature.
- Increase the cooking time by 10-15 minutes if cooking the assembled crumble from chilled
- Diabetes Note – This apple crumble is nutrient-rich, high in fibre and protein. Switching out the traditional wheat flour in the crumble topping makes this dessert kinder on the blood sugar levels, hopefully helping to avoid spikes. See above for Type 1 Carb Counting breakdown.
Nutrition Facts
- Total number of serves: 8
- Calories: 387kcal
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 5g
- Sugar: 14g
- Protein: 7g
In the US, this would be called an apple crisp; in the UK, we call it a crumble.
You can, but they’re sweeter and can turn soft. Reduce xylitol and keep an eye on texture.
You can swap part of the oats for more ground almonds to lower carbs further; the texture will be slightly softer.
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