Healthy Apple Crumble
This easy healthy apple crumble with a hazelnut crumble topping is just as delicious as the classic recipe, with less sugar and more fiber.
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Servings: 8 people
Equipment
- 3 quart baking dish
Ingredients
For the apple filling
- 3 lbs apples peeled and cored, so equaling about 2.5 lbs final weight, and cut into 1" cubes
- 3 tablespoon corn starch
- ¾ cup sugar replacement I used Lakanto monkfruit, but regular granulated sugar could also be used
- 1 tablespoon vinegar I used white balsamic, but apple cider or white wine vinegar can be used, as well as lemon juice
For the crumble topping
- ½ cup whole wheat flour I used King Arthur's KETO wheat flour but any whole wheat or gluten-free flour can be used
- ½ cup almond flour
- ½ cup butter cold, cut into small cubes
- 1 cup hazelnuts chopped, ¾ for the crumble topping and reserve ¼ cup for final topping
- ¼ cup swerve brown sugar regular brown sugar can also be used
- 2 tablespoon ground flaxseed
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ tsp kosher or sea salt
Instructions
- Preheat oven to 350 degrees
To make the filling
- Peel and core apples and then cut into small pieces about 1″ in size. Add to a medium bowl and mix well with corn starch, white sugar and acid of choice (vinegar or lemon juice).
- Lightly grease a 3 quart baking dish and pour apple mixture into it.
To make the crumble topping
- Roughly chop up nuts and reserve ¼ cup for the final topping.
- Combine remaining crumb topping ingredients into a small bowl and mix well with hands or a fork. Work to break up the butter and mix with other ingredients, until you have smaller pea size balls and a crumbly texture.
- Spread out over apples, then top with remaining ¼ cup chopped hazelnuts.
- Bake in a 350 degree f preheated oven for about 35 minutes. Depending on how small the apple cubes are, they will still be a little crunchy and slightly firm or very soft. Adjust baking time to personal preference of how soft you want the apples.
- Remove from the oven. Allow to cool so that the filling firms up a bit (may be a bit runny straight out of the oven). Serve with a scoop of vanilla ice cream and enjoy!
Video
Notes
Store leftovers in an airtight container in the fridge for 3-4 days and serve reheated and warm.
See full recipe notes for ingredient swap suggestions.
Nutrition
Serving: 8slices | Calories: 354kcal | Carbohydrates: 29g | Protein: 9g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 107mg | Potassium: 271mg | Fiber: 7g | Sugar: 16g | Vitamin A: 434IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 1mg
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