Apple Crumble
Aiming to stay sugar free doesn’t mean you need to actually miss out on sweet foods or the feelings of indulgence.
I’m all about creating recipes for you that make you feel like you’re eating naughty food - when you’re not!
Instead of a regular apple crumble loaded with added sugars and refined carbs, why not enjoy one that tastes exactly the same, yet will nourish your gut and body simultaneously and keep your blood sugars and inflammation down?
Of course, the real deal occasionally is fine - but the more you find alternatives to your favourite naughty foods, the more it becomes a no brainer to eat them when you realise how much better your body feels.
These small swaps with recipes absolutely add up over time to help you reach and maintain your balanced weight, optimise your gut health, improve your blood markers and reduce system wide inflammation.
Recipe!
Ready in: 50 mins
Serves: 5
Ingredients
Base Ingredients
4 medium apples
2 tbsp granulated stevia or monkfruit
5 tbsp butter
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
Topping Ingredients
4 tbsp unsalted butter*
3/4 cup almond meal
1/4 cup granulated stevia
¼ tsp cinnamon
Pinch salt*
Method:
Prepare apples by peeling and slicing into small sized chunks, set aside.
Preheat oven to 180C. Grease a baking dish or pan with extra melted butter or coconut oil.
Melt 5 tbsp butter in a saucepan on medium heat and add in the apples.
Add vanilla extract, cinnamon, nutmeg and golden monk fruit or sweetener and stir well for approximately 5-10 minutes. The apples should soften, and the mixture will begin to thicken. Pour the mixture into the prepared baking dish and set aside.
In a small bowl, combine almond meal, cinnamon, stevia and salt (if using). Melt the remaining 4 tbsp of butter and add to the dry ingredients to mix well to create the crumb topping.
Spread the crumb topping evenly across apple mixture in the baking dish.
Bake for approximately 20 minutes. The topping should be a nice golden brown and the apples should be bubbling slightly.
Remove from the oven and allow to cool for 5-10 minutes before serving!
Serve with sugar free vanilla ice cream (Denada is great), greek or coconut yoghurt!
Notes:
*If your butter isn’t unsalted, you don’t need the pinch of salt
*I use Natvia sweetener. Lakanto is also a great brand for monk fruit sweetener.
Macros / serve:
Macros for this recipe are without the ice cream/yoghurt.
Calories: 297 kcal
Protein: 5 g
Fat: 23 g
Net carbs: 13 g
Fibre: 5 g
I hope you love this recipe. When you make it, please share on instagram and tag me so that I can see! I love that so much.
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