Low-Sugar Pumpkin Apple Crumble (Video)
We loved this Low-Sugar Pumpkin Apple Crumble when we tested it, and this is perfect for a fall dessert that’s low in sugar and gluten-free.
I’m not one of those bloggers who starts in with the pumpkin recipes the minute the weather gets a bit cool; you might have noticed that! But it’s October and I thought a pumpkin dessert might be in order. This Low-Sugar Pumpkin Apple Crumble definitely one of my favorite things I’ve ever made with pumpkin, and although it can’t ever be completely low-carb or sugar-free because of the natural sugar in the apples, it might not be as much of a splurge on carbs as you think. When I tested the recipe it was a hit with several family members I tried it out on, and I’m reminding you about this tasty treat for my Friday Favorites pick this week.
This interesting crumble recipe can be made with fresh pumpkin or butternut squash (which is called pumpkin or butternut pumpkin in many parts of the world.) You might be surprised how much the butternut squash tastes like pumpkin when it’s cooked this way! And if you want a pumpkin dessert that’s even lower in carbs than this one, check below for some sugar-free desserts with pumpkin.
What ingredients do you need for this recipe?
- butternut squash or pumpkin cubes
- butter (or use Coconut Oil (affiliate link) for vegan/dairy-free version)
- Golden Monkfruit Sweetener (affiliate link), or other sweetener of your choice
- ground cinnamon (affiliate link)
- pumpkin spice mix (affiliate link), or use a bit more cinnamon
- rolled oats; use Gluten-Free Rolled Oats (affiliate link) if needed
- Almond Flour (affiliate link)
What Kind of Pumpkin did I use?
Let’s talk about the word pumpkin in the title of this recipe. 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.
What makes Pumpkin Apple Crumble a low-sugar dessert?
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 with Golden Monkfruit Sweetener (affiliate link).
Can this recipe be dairy-free?
This healthier dessert can easily be vegan and dairy-free if you switch out the butter for coconut oil and use dairy-free whipped topping if you’re using that!
Want sugar-free Desserts with Pumpkin?
How to make Low-Sugar Pumpkin Apple Crumble:
(Scroll down for complete recipe with nutritional information.)
- 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 always 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 (affiliate link) to get pieces of apple, then cut off the skin and cut them into cubes.
- As you cut up apples, add them to the pan with the squash or pumpkin.
- When all the apple is added, add the 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.
- 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, 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.
- Serve hot, with whipped cream or ice cream if you prefer.
Want more recipes with Pumpkin?
Check out My Favorite Pumpkin Recipes to see all my sweet and savory pumpkin recipes, and some of them are also sugar-free.
- 1 lb. butternut squash (or pumpkin) cubes (see notes)
- 4 apples, chopped (see notes)
- 1 T butter (or use coconut oil for vegan/dairy-free version)
- 1/3 cup + 1 T Golden Monkfruit Sweetener (see notes)
- 1 tsp. ground cinnamon
- 1/4 tsp. pumpkin pie spice (or use a bit more cinnamon)
- 1 cup rolled oats, preferably buzzed in the food processor or mini-processor until they're partly ground
- 1/2 cup almond flour
- 1/2 cup + 1 T Golden Monkfruit Sweetener
- 1/4 C butter (see notes)
- 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.)
- 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 sweetener, cinnamon, and pumpkin pie spice. Cook the mixture until squash is fairly soft, about 10 minutes.
- 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, and sweetener in a plastic bowl.
- 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.
- 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.
- 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.)
You'll need just over 4 cups cut squash cubes. I used 2 Gala apples and 2 Granny Smith apples.
I used Golden Monkfruit Sweetener (affiliate link) for this recipe, but use any sweetener you prefer.
Put butter in the freezer when you start the recipe; use coconut oil for dairy-free or vegan version.
My healthy version of this recipe was adapted from Pumpkin and Apple Crumble at Nami Nami.
Amount Per Serving: Calories: 539Total Fat: 44gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 19mgSodium: 59mgCarbohydrates: 28gFiber: 7gSugar: 10gProtein: 17g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is relatively low in net carbs for a dessert that contains apples and pumpkin; check the nutritional information to see if it will work for you. Of course, use all Golden Monkfruit Sweetener (affiliate link) or another low-carb sweetener. If you’re trying to make this as friendly as possible for the original South Beach Diet, use margarine or coconut oil instead of butter.
Find More Recipes Like This One:
Check out Dessert Recipes to find more recipes like this one! Use the Diet Type Index to find 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.
Historical Notes for this Recipe:
This recipe was posted in 2008, and it’s been enjoyed many times in my family since then! The photos were improved in 2017 and the recipe was last updated with more information in 2021.