Kalyn's Kitchen

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.

PIN Low-Sugar Pumpkin Apple Crumble to try it later.

Low-Sugar Pumpkin and Apple Crumble finished dish on serving plate

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! This Low-Sugar Pumpkin 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. 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!

What ingredients do you need for this recipe?

  • 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.

    Want more recipes with Pumpkin?

    Check out My Favorite Pumpkin Recipes to see my sweet and savory pumpkin recipes, and some of them are also sugar-free.

  • Low-Sugar Pumpkin and Apple Crumble process shots collage

    How to make Low-Sugar Pumpkin Apple Crumble:

    (Scroll down for complete recipe with nutritional information.)

    1. 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.)
    2. Melt 1 tablespoon butter in a large frying pan and start cooking the squash over low heat while you cut up the apples.
    3. I used an apple corer and slicer (affiliate link) to get pieces of apple, then cut off the skin and cut them into cubes.
    4. As you cut up apples, add them to the pan with the squash or pumpkin.
    5. When all the apple is added, add the sweetener, cinnamon, and pumpkin pie spice.
    6. 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.)
    7. When the squash and apples have cooked about 10 minutes, transfer then to a large glass or crockery casserole dish.
    8. 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.
    9. Spread the topping over the pumpkin/apple mixture.
    10. Bake at 400F/200C about 30 minutes, or until the crumble is bubbling hot and slightly browned on top.
    11. Serve hot, with whipped cream or ice cream if you prefer.

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

    More Low-Sugar Desserts with Pumpkin:

    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
    Sugar-Free Pumpkin Bars ~ Kalyn’s Kitchen

    Low-Sugar Pumpkin and Apple Crumble finished dish on serving plate

    Low-Sugar Pumpkin Apple Crumble

    Yield 8 servings
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes

    We loved this Low-Sugar Pumpkin and Apple Crumble when we tested the recipe, and this is perfect for a fall dessert that's low in sugar and gluten-free.


    Apple Mixture:

    • 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)

    Crumble Topping:

    • 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)


    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.)
    3. Melt 1 T butter in large non-stick frying pan and start to cook squash over low heat while you cut up apples.
    4. 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.
    5. While mixture cooks, buzz the oatmeal in the food processor or mini-processor until's it's in smallish crumbs.
    6. Then  combine almond meal, ground oatmeal, and sweetener in a plastic bowl.
    7. 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.
    8. Then use a pastry blender or fork to combine the mixture until the butter is well distributed and the mixture looks crumbly.
    9. 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.
    10. Bake 30 minutes, or until the mixture is slightly bubbling and lightly browned on top.
    11. 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.

    Nutrition Information:



    Serving Size:


    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.

    If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

    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 strict low-carb eating plans because the squash and apples have some carbs. If you’re trying to make this as South Beach Diet friendly as possible, there are a couple of options. Of course, use all Golden Monkfruit Sweetener (affiliate link) or another low-carb sweetener. And 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 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.

    Pinterest image of Low-Sugar Pumpkin Apple Crumble

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    41 Comments on “Low-Sugar Pumpkin Apple Crumble (Video)”

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

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

  3. 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?

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

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

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

  7. 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 🙂

  8. 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.

  9. 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.

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

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

  12. 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!

  13. 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. 🙂


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

  15. 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!!

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

  17. Oh, and Lydia, too!

    Why didn’t I think of this before?

  18. 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.