Full of warming flavours, this low carb apple gingerbread crumble takes the mighty apple crumble to another level. It is a much lower-carb count option compared to traditional recipes, is gluten and refined sugar-free and is mouth-wateringly good!
This healthier version of the traditional apple crumble is really easy to make and is truly mouth-watering. It also has the added bonus of being gluten-free, refined sugar-free, and has a lower carb count than many other recipes or shop bought versions.
By using a natural sugar alternative, a combination of almond flour with oats all help to make this dessert a little kinder on blood glucose levels.
Why I love this Low Carb Apple Gingerbread Crumble
The flavour combination of apple and ginger is an absolute winner! The ginger adds a subtle spicy heat to this dessert which I think makes for a refreshing change to the usual crumbles that use cinnamon.
So not only does this low carb apple gingerbread crumble taste amazing, it is also easy to make and can even be made in advance. This recipe stews the fruit and cooks the crumble separately before bringing the two components together. It’s at this point that you can simply keep the assembled crumble in the fridge or freezer until you are ready to heat it through and enjoy it.
Alternatively, I tend to batch cook my stewed apples and keep bags of them in the freezer which I can defrost and use for a crumble as and when I need them. If you are also doing this then just skip straight to the directions for the crumble topping on the recipe card!
And if the above weren’t enough of a reason to convince you then the fact that this is a lower carb count recipe might help to sell the idea. By switching out the refined sugar for xylitol and the addition of almond flour makes this dessert a great lower carb count and lower GI option.
Oats and Apples both have a low glycemic index which can be a really good choice for diabetics and blood sugar management. But I appreciate what works for us may not be the same for you. However, we have found that by choosing low GI options, means that the body will be slower in turning the carbohydrates to glucose resulting in a more delayed and potentially smaller rise in blood sugar levels.
The Best Apples to choose for your Apple Crumble
Without a doubt, the best apples for any type of apple crumble are Bramley apples. These are often sold as cooking apples as well.
Bramley apples tend to have a sharper flavour to them and work best when cooked as they retain all their delicious flavour. I have tried experimenting with lots of other varieties and they just don’t seem to stew in the same way as a Bramley. Some have even come out as rubbery little pieces, which is not a pleasant eating experience I can tell you!
Using Sugar Alternatives for Diabetics
In this recipe, I use a white sweetener, xylitol. This is a nutritive 1:1 substitute for sugar and I find it works really well in baking and cooking.
This is my sweetener of choice due to its low glycaemic index, it doesn’t have a funny taste profile and we found that it doesn’t cause a rise in blood glucose levels.
You could also use an erythritol-based sweetener if you prefer. This is also a 1:1 sugar replacement and doesn’t cause a rise in blood glucose levels, but I personally find it can alter the taste profile of your food.
You can find a list of my recommended products that I use on my shop page!
If you prefer to use other sweeteners like sucralose or stevia, remember to convert your quantity. Most brands have this information on their websites. And if you would like to read more on sugar substitutes and diabetes then make sure to read this post.
The world of sugar substitutes and type 1 diabetes can be confusing. This guide explores substitutes in the UK and diabetes management
However please also feel free to use good old-fashioned caster sugar if that is your preference. Just remember to carb count for it!
Don’t be afraid to experiment with different sweeteners and quantities in my sweet treat recipes. It may take a few attempts to find your preference as we all have different palates.
What you will need to make this low carb apple gingerbread crumble
For the oaty crumble topping
- Gluten-free oats
- Oats are naturally gluten-free however it’s in their processing that contamination with other cereals may occur.
- Therefore I use GF as my husband has an intolerance, however, any type of porridge oats can be used.
- Oats are such a magnificent superfood; they are wholegrain, a great carbohydrate source, and full of fibre, essential vitamins, minerals and antioxidants.
- Ground almonds
- These are not only gluten-free but add an extra nutty flavour and are a great no-carb-count option for baking
- High in healthy monounsaturated fats, fibre and protein
- Chopped Walnuts
- High in healthy monounsaturated fats, fibre and protein.
- An excellent source of antioxidants
- If you can’t find them ready chopped simply whizz them in a food processor
- Made naturally from xylitol plant fibres of the silver birch
- It has 40% fewer calories than regular sugar and a low glycaemic index
- See notes above on sweeteners for more info
- High in saturated fat but adds that delicious buttery taste to the crumble
- You could also use coconut oil if you prefer
For the stewed apple:
- A great source of fibre and vitamin C
- They also have a low glycemic index which means the carbs enter the bloodstream more slowly, so there is a lower risk of a blood sugar spike.
- Brown Sugar Replacement
- It has minimal effect on blood sugar levels as it is low GI
- Adds a rich and rounded flavour
- See notes above on sweeteners for more info
- Ginger wine
- A fortified wine made from a fermented blend of ginger, raisins, sugar and yeast
- Adds a wonderful spicy warmth to the apples
- Ground Ginger
- Has a sweet and slightly peppery flavour that compliments the apples
- Fresh Ginger
- Has a sweeter and more pungent flavour than the ground ginger
- Ginger is high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties.
How to make the low carb apple gingerbread crumble
For the stewed apple, peel and chop your apples, trying to keep the pieces a similar size for more uniform cooking. Then place the apples into a pan on a medium heat with the sugar replacement, ginger wine, fresh and ground ginger. Stir to combine and leave them to simmer gently for around 15-20 minutes, stirring occasionally to prevent any burning.
While the apples are stewing you can make the crumble topping. Start by preheating the oven to 180 C fan / 200 C. In a bowl mix the oats, ground almonds, sugar replacement and melted butter with a spoon until you have a breadcrumb-like texture. Add the chopped walnuts and mix in well. Then place the crumbs onto a baking sheet and bake in the oven for 15 mins turning them halfway through.
Once your fruit and crumble are prepared it’s time to assemble. In an ovenproof dish (25×25) add your layer of apples and then the crumble top.
If you’re making this in advance, leave to one side or once cooled cover and keep overnight in the fridge. Just increase the cooking time by 10-15 minutes. Otherwise cook the crumble in your preheated oven, 160 C fan / 180 C for 30 minutes.
How to Serve your Apple Gingerbread Crumble
OK, so I know this all comes down to personal preference but for me without a doubt, it has to be a big dollop of vanilla ice cream. Now the rest of my family would definitely disagree and opt for a custard. So what camp do you stand in?
Serve your gingerbread crumble with plenty of custard!
If you love a crumble and still want it to have a lower carb count then why not try these other variations:
How to Store any Leftover Gingerbread 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 to stop the crumble from browning too much. Alternatively, you can reheat it 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.
This apple gingerbread crumble is high in fibre and protein. Switching out the traditional wheat flour in the crumble topping also makes this dessert kinder on the blood sugar levels, hopefully helping to avoid high spikes.
The overall carb count for a serving of this apple crumble is based on the ingredients we would count (oats and apples):
150g of Oats = 106.1g of carbs
1200g of Raw Apples = 106.8g of carbs
Now add all the carbs together – 106.1+106.8 = 212.9g
Finally divide this by the serving size, 8 – 213/8 = 26.6 g of carb per serving
Please note these are pretty generous serving sizes!
This carb count amount 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.
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