Low-Carb Blackberry & Apple Crumble

There’s nothing like a good crumble in autumn to make you feel all snuggly and at home!

And because I believe you should be able to enjoy all your favourites whilst following a keto diet, I made my favourite faux apple and blackberry crumble using zucchini for apple and a grain free crumble topping. I know zucchini sounds bonkers right but it totally works!

I love to serve this low-carb Apple and Blackberry Crumble with Martina’s No Churn Vanilla Ice Cream but Naomi’s Crème Anglaise would be absolutely delicious with it too.

What do you think… ice cream, crème Anglaise or good old Greek yoghurt? I’m torn but I know nights with a bowl of this and my slouch pants is the best date night in the world!

Step-by-step

1. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Chop the ends off the zucchini. Peel, slice in half lengthways and scoop out the seeds using a melon baller or teaspoon.

   

2. Chop into ¹/₂ cm (0.2 inch) thick slices. Add the sliced zucchini to a pan of boiling water and simmer on a medium heat for 2 – 3 minutes until el-dente. Drain the water, place the cooked zucchini onto kitchen paper and pat dry. Place into your serving dish.

   

3. Add the blackberries, cinnamon, nutmeg, lemon juice, erythritol, cream of tartar and carefully mix until combined. (Cream of tartar can be omitted although it's highly recommended. Together with the spices it transforms the flavour of zucchini so they taste almost like apples. It also adds a)

   

4. In a clean bowl mix the almond flour, vanilla and optional sweetener for the keto crumble topping. Rub through the butter with your hands until it forms a fine crumb.

   

5. Place the low-carb ‘apple’ and blackberry filling in a 23 cm (9-inch) skillet. Sprinkle the crumble mix on top of the filling and bake in the oven for 30-40 minutes, until golden.

6. Remove from the oven and allow to cool slightly before serving.

   

7. Top with No-Churn Vanilla Ice Cream, Crème Anglaise, yogurt, whipped cream or coconut cream or coconut yoghurt for dairy-free.

   

8. Store in a fridge for up to 3 days, or in the freezer without the topping for up to 2 months.

   

Recipe

Low-Carb Blackberry & Apple Crumble

★★★★★4.6 (266 ratings)

A healthy twist on a traditional apple and blackberry crumble recipe. You would never know there are no ...

Hands on

15m

Overall

55m

Servings

6

7.2 g

Net carbs

7.2 g

Protein

19.4 g

Fat

239

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

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Ingredients makes 6 servings

• 4 medium zucchini, center with seeds removed (680 g/ 1.5 lb) - about 600 g/ 1.3 lb after peel and seeds removed
• 1 ¹/₂ cups fresh or frozen blackberries (215 g/ 7.6 oz)
• 2 tsp cinnamon
• ¹/₄ - ¹/₂ tsp ground nutmeg
• 2 tbsp fresh lemon juice
• ¹/₃ cup powdered Erythritol or Swerve (55 g/ 1.9 oz)
• 2 tsp cream of tartar
• Crumble:
• 1 ¹/₂ cups almond flour (150 g/ 5.3 oz)
• Optional: 2 tbsp Erythritol or Swerve (20 g/ 0.7 oz)
• 3 tbsp butter, ghee or coconut oil (30 g/ 1 oz)
• 1 tsp vanilla bean powder or sugar-free vanilla extract
• To serve (optional):
• 1 scoop per serving of No-Churn Vanilla Keto Ice Cream, Low-Carb Crème Anglaise, whipped cream, coconut cream or yogurt

Instructions

1. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Chop the ends off the zucchini. Peel, slice in half lengthways and scoop out the seeds using a melon baller or teaspoon.

2. Chop into ¹/₂ cm (0.2 inch) thick slices. Add the sliced zucchini to a pan of boiling water and simmer on a medium heat for 2 – 3 minutes until el-dente. Drain the water, place the cooked zucchini onto kitchen paper and pat dry. Place into your serving dish.

3. Add the blackberries, cinnamon, nutmeg, lemon juice, erythritol, cream of tartar and carefully mix until combined. (Cream of tartar can be omitted although it's highly recommended. Together with the spices it transforms the flavour of zucchini so they taste almost like apples. It also adds a)

4. In a clean bowl mix the almond flour, vanilla and optional sweetener for the keto crumble topping. Rub through the butter with your hands until it forms a fine crumb.

5. Place the low-carb ‘apple’ and blackberry filling in a 23 cm (9-inch) skillet. Sprinkle the crumble mix on top of the filling and bake in the oven for 30-40 minutes, until golden.

6. Remove from the oven and allow to cool slightly before serving.

7. Top with No-Churn Vanilla Ice Cream, Crème Anglaise, yogurt, whipped cream or coconut cream or coconut yoghurt for dairy-free.

8. Store in a fridge for up to 3 days, or in the freezer without the topping for up to 2 months.

Nutrition per serving

Carbs 12%Protein 12%Fat 76% of calories

Net carbs

7.2 g

Total carbs

23.7 g

Fiber

5.9 g

Sugars

6.2 g

Protein

7.2 g

Fat

19.4 g

Saturated fat

4.7 g

Calories

239 kcal

Sodium

14 mg · 0.62% RDA

Magnesium

93 mg · 23.3% RDA

Potassium

550 mg · 27.5% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Zucchini (summer squash, courgette)	2.1 g	1.2 g	0.3 g	17
Blackberries, fresh	1.6 g	0.5 g	0.2 g	15
Cinnamon, spices	0.2 g	0 g	0 g	2
Nutmeg, spices	0 g	0 g	0 g	0
Lemon juice, fresh	0.3 g	0 g	0 g	1
Erythritol (natural low-carb sweetener)	0.6 g	0 g	0 g	2
Cream of tartar, raising agent	0.2 g	0 g	0 g	1
Almond flour (blanched ground almonds, almond meal)	2.2 g	5.4 g	13.1 g	148
Butter, unsalted, grass-fed	0 g	0.1 g	5.8 g	51
Vanilla powder, dried (from vanilla beans, vanilla pods)	0.1 g	0 g	0 g	2
Total	7.2 g	7.2 g	19.4 g	239

• Gluten free
• Dairy free
• Egg free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan

• Recipe can be made dairy-free or coconut-free.