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!
Watch the video to see if you might want to make
Low-Sugar and Gluten-Free Pumpkin and Apple Crumble.
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!
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.
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.
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
- 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)
- 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)
- 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 1/3 cup sweetener, brown sugar, 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, 1/2 cup sweetener, and brown sugar 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.)
My healthier version of this recipe was adapted from Pumpkin and Apple Crumble at Nami Nami.All images and text ©
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.
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