Low-Carb "Apple" Crumble For Two

This apple crumble (or apple crisp) is the perfect dessert for fall. It's low-carb, diebetic-friendly, gluten-free, and there are no actual apples needed... but you will never know!

We're using zucchini (courgettes) which is the perfect alternative to apples. When baked with cinnamon and nutmeg, it tastes just like apples. And don't forget about the lemon juice, it will add the perfect tang and make this "apple" crisp even more authentic!

This is a recipe for two so you never have to worry about leftovers, but you can easily scale it up yo make 4 to 8 servings.

If you like crumbles, check out some of these low-carb recipes:

• Low-Carb Blackberry & Apple Crumble
• Low-Carb Strawberry Ginger Crumble
• Low-Carb Blackcurrant & Apple Crumble
• Low-Carb Strawberry & Rhubarb Crumble

Preparation time

Hands-on:    10 minutes
Overall:      1 hour 15 minutes

Nutritional values (per serving, half a crumble)

Total Carbs	12	grams
Fiber	4.5	grams
Net Carbs	7.5	grams
Protein	7.5	grams
Fat	36.7	grams
of which Saturated	15.5	grams
Energy	387	kcal
Magnesium	96	mg (24% RDA)
Potassium	573	mg (29% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (8%), fat (84%)

Ingredients (makes 2 servings)

"Apple" base:

• 2 medium or 3-4 small zucchini, peeled (300 g/ 10.4 oz)
• 1 tbsp lemon juice (15 ml)
• 2 tbsp unsalted butter, ghee or coconut oil (28 g/ 1 oz)
• ¹/₄ cup granulated sweetener such as Erythritol, Swerve or Allulose (40 g/ 1.4 oz)
• ¹/₂ tsp ground cinnamon
• ¹/₈ tsp ground nutmeg

Crumble topping:

• ¹/₂ cup almond flour (50 g/ 1.8 oz)
• 1 tbsp unsalted butter (14 g/ 0.5 oz)
• 1 tbsp granulated sweetener such as Erythritol, Swerve or Allulose (10 g/ 0.4 oz)
• 1 tbsp unsalted butter, ghee or coconut oil (14 g/ 0.5 oz)
• ¹/₈ tsp ground cinnamon
• pinch of sea salt

Instructions

1. Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Peel and halve the zucchini lengthwise.
2. Slice the zucchini into ¹/₂ inch (1 cm) pieces. Place in a baking dish (I use a round 24 cm/ 9 ¹/₂ inch baking dish). Add the lemon juice and butter (or coconut oil). Sprinkle with sweetener, cinnamon and nutmeg.
3. Cover with a piece of baking foil and place in the oven. Bake for about 45 minutes.
4. After 45 minutes, remove the foil and mix to combine. Place back in the oven and bake for 15 more minutes.
5. Meanwhile, prepare the crumble by placing all of the ingredients in a bowl: almond flour, remaining butter, sweetener, cinnamon and salt. Using your hand, combine until you get a thick dough.
6. Crumble the prepared dough over the fruit base and place in the oven. Bake for 8 to 10 minutes, or until the crumble topping is lightly golden.
7. Remove from the oven, place on a cooling rack.
8. Serve with a dollop of full-fat yogurt, mascarpone, whipped cream, sour cream, coconut yogurt or coconut cream. Once cool, store in the fridge for up to 5 days.

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