Low-Carb Blackcurrant & Apple Crumble

Martina SlajerovaUpdated 4 September 2025★★★★★4.6 (92 ratings)

Ready in 1h
4.7 g net carbs
188 kcal
Serves 8

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Low-Carb Blackcurrant & Apple Crumble (keto, paleo, sugar-free)

I’ll be honest — I’ve never liked fresh blackcurrants. We’ve had them in the garden for years, and I usually let the birds have them. The first time I tried them, I was so disappointed. They tasted nothing like the sweet blackcurrant juice I remembered as a kid, and the odd smell really put me off.

But I wasn’t ready to give up. My mum used to bake the most amazing summer crumbles with whatever fruit was in season — blackberries, gooseberries, strawberries, even rhubarb — and they were always my favorite. So I knew I had to find a way to make blackcurrants work in a low-carb crumble.

And here’s the secret: once baked, blackcurrants completely transform. They go from sharp and unusual to rich, fruity, and irresistible. Paired with a spiced zucchini “apple” base and a nutty crumble topping, they’re absolutely worth saving from the birds.

Why You’ll Love This Keto Blackcurrant “Apple” Crumble

Juicy, spiced filling – Blackcurrants and zucchini bake down into a rich, fruity base with cinnamon and vanilla.
Low-carb twist on a classic – Zucchini replaces apples so you get all the flavor without the sugar spike.
Crunchy nut topping – A mix of almond flour, butter, and macadamias bakes into a golden, buttery crumble.
Flexible & seasonal – Works with berries, rhubarb, or other low-carb fruits you have on hand.
Perfect anytime – Serve warm with cream or ice cream for dessert, or enjoy cold with yogurt for breakfast.

Ingredients & Swaps

Blackcurrant & “Apple” Base:

Blackcurrants – Use fresh or frozen. If you don’t have them, swap with blackberries, raspberries, or a berry mix.
Zucchini – Peel and core to mimic apples in texture. Yellow squash works the same way.
Spices – Cinnamon, vanilla, and ginger for flavor.
Sweetener – Powdered or brown-style low-carb sweetener (Allulose, Swerve, erythritol, monk fruit, or stevia). Adjust to taste.
Chia seeds – Absorb the fruit juices so the topping doesn’t get soggy.
Butter or ghee – For baking. Use coconut oil if you need it dairy-free.

Crumble Topping:

Almond flour – Or ground sunflower seeds if nut-free.
Sweetener – Granulated or brown-style erythritol-base sweetener works best.
Butter or ghee – Or coconut oil for dairy-free.
Cinnamon – For extra flavor.
Macadamia nuts – For crunch. Macadamias have the best fat profile from all nuts although you can swap them with pecans, hazelnuts, or coconut flakes. My favorite macadamia brand is House of Macadamias - click here to get 15% off House of Macadamias.

Can I use a different sweetener?

Yes. Powdered or brown-style erythritol, monk fruit, or stevia all work. Avoid allulose in the topping — it melts instead of crisping, so the crumble won’t be crunchy. It can still be used in the fruit base though. Here's a sweetener conversion chart if you are planning to make any swaps.

Can I make this nut-free?

Yes. Swap almond flour for ground sunflower seeds and use coconut flakes instead of macadamias.

Can I skip zucchini?

You’ll lose the “apple” effect, but you can make the crumble with just berries or rhubarb. It will still be juicy and flavorful.

Tips for Best Results

Prep the zucchini well. Peel and remove the core so the texture is closer to apples once baked. Slice into even pieces for consistent cooking.
Bake the fruit first. Let the blackcurrants and zucchini soften before adding chia seeds and topping — this keeps the base juicy but not watery.
Let the chia soak. Stir into the hot fruit mixture and give it a few minutes to thicken the juices before adding the crumble.
Watch the topping. Bake until just golden. Nuts can brown quickly, so keep an eye on them.
Rest before serving. Let the crumble sit for 10–15 minutes so it firms up slightly and is easier to portion.

Storage & Serving

Store the crumble in the fridge for up to 5 days. Reheat gently in the oven or microwave, or enjoy it cold straight from the fridge. You can also freeze it for up to 3 mopnths. To defrost, leave in the fridge overnight.

This recipe makes 8 dessert servings or 4 to 6 breakfast sized servings. Serve warm with yogurt, mascarpone, whipped cream, sour cream, coconut yogurt, or coconut cream. For a dessert option, add a scoop of no-churn keto vanilla ice cream.

Similar Recipes You’ll Love

If you enjoyed this blackcurrant “apple” crumble, try these other low-carb fruit desserts. Each one uses simple ingredients and the same easy method for a cozy, oven-baked treat.

Strawberry & Rhubarb Crumble
Strawberry & Ginger Crumble
Blackberry & Apple Crumble
Rhubarb Crumble
"Apple" Crumble For Two
Blueberry Chia Crisp
No-Churn Vanilla Ice Cream to serve any crumble with!

Step-by-step

Preheat the oven to 175 °C/350 °F (fan assisted) or 195 °C/380 °F (conventional). Peel and halve the zucchini lengthwise, then scoop out the soft core with a spoon or melon baller.
Note: Save the cores for soups or sauces.
Slice the zucchini into ¹/₂-inch (1 cm) pieces. Place in a 24 cm/9 ¹/₂-inch baking dish together with the blackcurrants.
Sprinkle with cinnamon, ginger, salt, and sweetener. Dot with half of the butter. Bake for 25–30 minutes.
Meanwhile, prepare the topping. Add almond flour, sweetener, butter, and cinnamon to a bowl. Use your hands to mix until crumbly, then stir in the macadamia nuts.
When the fruit base is baked, stir in the chia seeds and let them soak up the juices for a few minutes.
Scatter the prepared topping evenly over the fruit and return to the oven. Bake for 8–10 minutes, until lightly golden.
Remove from the oven, place on a cooling rack, and let rest for 10–15 minutes before serving.
Serve with yogurt, mascarpone, whipped cream, sour cream, coconut yogurt, coconut cream or a scoop of vanilla ice cream. Store leftovers in the fridge for up to 5 days.

Recipe