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Low-Sugar and Gluten-Free Pumpkin and Apple Crumble (Video)

Kara and I loved this Low-Sugar Pumpkin and Apple Crumble when we made it recently! This is perfect for a fall dessert and it’s low-sugar, gluten-free, low-glycemic and South Beach Diet Phase Two. Use the Diet-Types Index to find more recipes like this one!

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Low-Sugar and Gluten-Free Pumpkin and Apple Crumble.


Low-Sugar and Gluten-Free Pumpkin and Apple Crumble found on KalynsKitchen.com

You might have noticed I am NOT one of those bloggers who starts in with the pumpkin recipes the minute the weather gets a bit cool! But it’s the first day of October and I thought a pumpkin dessert might be in order, right? This Low-Sugar and Gluten-Free Pumpkin and Apple Crumble is something I made years ago, and recently made again with Kara to update the photos. And we slightly improved the recipe, as I sometimes like to do!

Kara is not a big pumpkin or winter squash fan, and she was pretty sure she wasn’t going to like this much. But we absolutely loved, loved, loved it, and so did Kara’s husband Tim who scored some of the leftovers. And the next day when I ate the small dish of leftovers that I’d kept for myself, I only wished I had kept a bit more! Oh yes, it was indeed delicious, and although this is definitely not a low-carb dessert, it’s lower in sugar than you might imagine. (My healthier version was inspired years ago by Pumpkin and Apple Crumble at Nami Nami, which I’m sure is also delicious if you don’t care if it’s low-sugar and gluten-free.)

I’ll get to why I think this is a pretty healthy dessert option even though it’s not strictly low in carbs, but first let’s talk about the word pumpkin in the title. Did you know that many different types of winter squash are called Pumpkin in some parts of the world? And I actually used cubes of butternut squash for this, but if you find sweet sugar pumpkin in your store you can definitely use that. Butternut squash and apples both have a low glycemic index, and they also have fiber. I used oatmeal (also low-glycemic) combined with almond flour for the crumble topping. And I sweetened this mostly with Stevia-in-the-Raw Granulated Sweetener, with just a tiny bit of brown sugar added for best flavor; you can use all Stevia or your favorite sweetener if you prefer. And this healthier dessert can even be vegan and dairy-free if you switch out the butter for coconut oil.

Of course if you’re someone who comes here looking for low-carb or Keto recipes, you’ll probably have to give this one a pass. But if you want a fall dessert option that’s only slightly indulgent for a treat, Kara, Tim, and I all give this one two thumbs up!

Low-Sugar and Gluten-Free Pumpkin and Apple Crumble found on KalynsKitchen.com

Cut up enough butternut squash or pumpkin to make about 4 cups squash cubes (this might be a good time to use those pre-cut cubes I’m not so fond of, but here’s How to Peel and Cut Up a Butternut Squash if you want to cut your own.) Melt 1 tablespoon butter in a large frying pan and start cooking the squash over low heat while you cut up the apples. I used an apple corer and slicer to get pieces of apple, then cut off the skin and cut them into cubes.

Low-Sugar and Gluten-Free Pumpkin and Apple Crumble found on KalynsKitchen.com

As you cut up apples, add them to the pan with the squash or pumpkin. When all the apple is added, add the sweetener, brown sugar (or more sweetener), cinnamon, and pumpkin pie spice. While the mixture cooks, use a food processor or mini-processor to buzz the oatmeal so you have smallish crumbs. (You can probably skip that if you prefer.) When the squash and apples have cooked about 10 minutes, transfer then to a large glass or crockery casserole dish.

Low-Sugar and Gluten-Free Pumpkin and Apple Crumble found on KalynsKitchen.com

I put butter in the freezer when I started the recipe, then removed it and grated on a large grater for the crumble topping. Use a fork or pastry blender to combine the almond meal, ground rolled oats, sweetener, brown sugar (or more sweetener) and butter. Spread the topping over the pumpkin/apple mixture. Bake at 400F/200C about 30 minutes, or until the crumble is bubbling hot and slightly browned on top.

Low-Sugar and Gluten-Free Pumpkin and Apple Crumble found on KalynsKitchen.com

Low-Sugar and Gluten-Free Pumpkin and Apple Crumble

Ingredients:

Apple Mixture:

  • 1 lb. butternut squash (or pumpkin) cubes (just over 4 cups cut squash cubes)
  • 4 apples, chopped (I used 2 Gala apples and 2 Granny Smith)
  • 1 T butter (or use coconut oil for vegan/dairy-free version)
  • 1/3 cup Stevia-in-the-Raw Granulated Sweetener (or sweetener of your choice; use sugar if you prefer and don’t care about the low-sugar part)
  • 1 T brown sugar (or more sweetener if you prefer)
  • 1 tsp. ground cinnamon
  • 1/4 tsp. pumpkin pie spice (or use a bit more cinnamon)

Crumble Topping:

  • 1 cup rolled oats, preferably buzzed in the food processor or mini-processor until they’re partly ground
  • 1/2 cup almond meal
  • 1/2 cup Stevia-in-the-Raw Granulated Sweetener (or sweetener of your choice)
  • 1 T brown sugar (or more sweetener if you prefer)
  • 1/4 C butter (put butter in the freezer when you start the recipe; use coconut oil for dairy-free or vegan version)

Directions:

  1. Preheat oven to 400F/200C. Spray a large glass or crockery casserole dish with non-stick spray. (I used an oval-shaped dish that was 13″ long and 9″ wide at the widest part.)
  2. Cut butternut squash into same-size cubes about 1/2 inch square. (Here is how to peel and cut up a butternut squash if you haven’t done it.) Melt 1 T butter in large non-stick frying pan and start to cook squash over low heat while you cut up apples. As you peel and cut each apple into small pieces, add it to frying pan, then add 1/3 cup sweetener, brown sugar, cinnamon, and pumpkin pie spice. Cook the mixture until squash is fairly soft, about 10 minutes.
  3. While mixture cooks, buzz the oatmeal in the food processor or mini-processor until’s it’s in smallish crumbs. Then  combine almond meal, ground oatmeal, 1/2 cup sweetener, and brown sugar in a plastic bowl.
  4. Remove butter from freezer and using the large side of a metal grater, grate pieces of butter until you have 1/4 cup, as measured by the markings on the side of the butter wrapper. Then use a pastry blender or fork to combine the mixture until the butter is well distributed and the mixture looks crumbly.
  5. Pour cooked squash/apple mixture into the bottom of casserole dish. Spread the crumble mixture over the top of apple/squash mixture in an even layer.
  6. Bake 30 minutes, or until the mixture is slightly bubbling and lightly browned on top. Serve hot. (Of course if you’re not dieting this would be great with whipped cream or ice cream on top.)

My healthier version of this recipe was adapted from Pumpkin and Apple Crumble at Nami Nami.

All images and text ©

Low-Sugar and Gluten-Free Pumpkin and Apple Crumble found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is relatively low-glycemic for a dessert recipe like this, but it’s not suitable for stricter low-carb eating plans. If you’re trying to make this as South Beach Diet friendly as possible, there are a couple of options. Of course, use all Stevia-in-the-Raw Granulated Sweetener  or another low-calorie sweetener without the brown sugar. And use margarine or coconut oil instead of butter.

Find More Recipes Like This One:
Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

More Low-Sugar Desserts with Pumpkin:
Reduced Sugar or Sugar-Free Layered Pumpkin Cheesecake ~ Kalyn’s Kitchen
Low-Carb Pumpkin Cheesecake Mousse ~ Sugar-Free Mom
Low-Sugar Pumpkin Cheesecake Pie ~ Kalyn’s Kitchen
Low-Carb Pumpkin Cream Cheese Muffins ~ All Day I Dream About Food
Low-Sugar Pumpkin Bars ~ Kalyn’s Kitchen

Low-Sugar and Gluten-Free Pumpkin and Apple Crumble found on KalynsKitchen.com

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41 comments on “Low-Sugar and Gluten-Free Pumpkin and Apple Crumble (Video)”

  1. If the apples are right and it’s a butternut, it would seem no sugar would be needed.
    I’m so excited to see somebody else freeze and grate butter – I think it’s one of the best tricks in my arsenal!

    Beautiful dish Kalyn.

  2. Love the freeze ‘n’ grate tip for the butter. This is so cool: a vegetable in a dessert!

  3. yum yum, and great tip 🙂

  4. Tanna, you are always so on top of things. I was proud of myself for thinking of it. Maybe I read it on your blog, who knows? Not sure how it would have been with less sugar, but I’m going to make this with all apples and I might cut down a bit.

    Yes, veggies in a dessert! And it was delicious.

    ttfn, thanks. (Yes, I know your name but I’m not sure you want to use it?)

  5. Looks like the perfect dessert for Turkey Day!

  6. This sounds really delicious, and healthy too considering it’s dessert!

  7. All the flavors of New England wrapped into one crumble — delicious! I always freeze butter for grating; can’t remember where I first learned about that technique.

  8. Maria and Sara, thanks.

    Lydia, I’m sure I read it somewhere too, but no idea where!

  9. That looks fantastic! As someone who is slightly allergic to wheat this is an awesome alternative to scraping the filling out of a pumpkin pie crust!

  10. If you can’t have wheat, I’d use all almond meal and skip the flour. I’m going to try it that way next time.

  11. Kalyn, you’re so sweet 🙂 I’m glad I managed to inspire you and your adaptation sounds excellent (and looks pretty, too!)
    Re: freezing butter – I don’t freeze butter,but I often grate fridge-cold butter directly into the batter, when I’ve forgotten to take it out to soften first.

  12. If you can’t have wheat, try it with Teff! Yummy…

  13. Thanks…looks so good will have try this. Wanted something different for Thanksgiving. I can’t have gluten and daughter dairy…but tweek everything.

  14. I was that reader that wrote to you and thanks for the recipe before thanksgiving….I’m so excited to try this I may make 2…one with the apple and fresh cranberries (cooked down with a lil splenda…the sauce gets nice and thick on it’s own) and one with the butternut squash and maybe pecans in the filling or topping…
    I have heard of bakers having success with all almond flour though I’ve never tried it myself (I may this time) to the commenter with the wheat allergy…def try it with all almond or nut flour. Thanx so much for this recipe!!!

  15. Anonymous, glad you spotted it. The first one I tried (the day I got your e-mail) was horrible. (We will not mention what cookbook it was from, let’s just say the recipe was not a keeper.) Pille’s recipe was great and easy to adapt. I’m going to make again soon with all apples.

  16. This looks yummy!

    I used to do South Beach and lost 30 pounds. I no longer stick to it but I do eat “low sugar”

    I use agave nectar which has a low glycemic index and tastes SO much better than Splenda. It looks like Maple Syrup but tastes more like a sugar syrup. I use it in all of my baking and in my coffee too.

    Try it! It’s in most local supermarkets now or you can get it at Amazon.com or food co-ops.

    http://www.thetopiarylady.blogspot.com

  17. Topiary Lady, I have written about agave nectar and used it. I don’t think it would work in the crumble topping here, but might work when you’re sauteeing the apples and pumpkin. I like it too. use it on Greek yogurt a lot.

  18. I think Splenda works really well in dishes like this. My dad is a diabetic so my mom and I bake a lot with it. I’ll have to tell her about this crumble, because he loves pumpkin and apples. Thanks, Kalyn!

  19. Susan, hope your dad likes it. The splenda was great here. I don’t make a lot of sweets so I’m not worried about using a little Splenda once in a while. Thanks for chiming in about it too!

  20. lovely recipe and very timely as Whole Foods has pie pumpkins on sale for 99cents/pound

  21. I will immediately begin grating and freezing butter. If Tanna and Kalyn do it, it’s a great idea!

    Really, Kalyn, this looks wonderful. I hope to make it and report back.

  22. Oh, and Lydia, too!

    Why didn’t I think of this before?

  23. That looks so good! I really like the sound of using pumpkin in a crisp or a crumble!

  24. I am THRILLED to have found your website!!!! I’ve been on/off the SB diet for a couple years now – worked GREAT for losing that excess post-pregnancy weight. I’ve always had a hard time finding yummy recipes, so I only stay on it to lose a few lbs….but NOW, I am ready to use the recipes on your site for a long-term lifestyle change. THANK YOU SO MUCH! I am going to recommend your site to all my friends!!

  25. This looks so delicious and different. All these fall flavors co-mingling. Love it.

  26. Kalyn, you rock! I saw your post at BlogHer and followed the link over here b/c my dad is diabetic and we’re looking for a good dessert recipe for him for Thanksgiving. I feel like if you say it’s good then it must be good. 🙂

    N.

  27. Thanks everyone, it was truly delicious. I’m also going to be posting a version where I used all apples and eliminated the flour and used all almond meal. I put the oatmeal and almond meal in the food processor and pulsed it into a slightly finer topping. Loved that version too, and because there’s no flour it would be gluten free and even lower-glycemic. Hope to get it posted today!

  28. I used coconut sugar (low glycemic) still in oven…smells fab so far 😉 I'll post after I devour…

  29. Anonymous, I haven't tried coconut sugar, sounds very interesting. Hope you'll come back and tell us how it turns out.

  30. Hi Kalyn. This recipe looks great. My wife and I were looking for something different to make this Fall with apples and I stumbled across this recipe! Also, I have never heard of grating butter. Very cool tip.

  31. Hi Matt,
    Grating the butter is a perfect way to use portion control on the butter! I loved this recipe; hope you like it. You can use all sugar if you're not into the low-glycemic thing.

  32. this is AWESOME! i just stumbled on your site searching for an apple crisp recipe using Splenda – seems I'm going to be spending a lot of time cooking up your many wonderful South Beach creations! thank you 🙂

  33. Donna, you're welcome. Glad you're enjoying the recipes.

  34. Kalyn, you've just brought back good memories -. will be making this again this week already!

  35. Pille, I remember it well, and need to make it again here too.

  36. Why arent nutritional values listed?

    • There are numerous reasons I’m not able to provide nutritional information for the recipes. First, I already spend hours and hours on every recipe by the time I have tested it several times, taken photos, edited photos, and written the recipe. Second calculating that information accurately is difficult because it’s hard to tell what specific ingredients people will use or exactly how much they will eat. Third, (and the biggest consideration for me) there are over 2,200 recipes on this site. I realize some bloggers calculate this, but those people started blogging long after me and have far fewer recipes to deal with. I give two links after the recipe itself (where it says “Nutritional Information”) for suggestion of how to get it. That’s all I can do at this time. Thanks for understanding.

      • Kalyn, will you come to my house and make this for me? LOL, just kidding. How about a “thank you,” commenters?

  37. Pingback: Low-Sugar and Gluten-Free Pumpkin and Apple Crumble | Jerry

  38. This is crazy delicious! I want to eat the whole pan, right now! Will definitely make again, and soon. Thank you so much.

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