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.
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 is 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 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.
How to make Low-Sugar Pumpkin Apple Crumble:
(Scroll down for complete printable 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 sugar-free treats with Pumpkin?
- Sugar-Free Layered Pumpkin Cheesecake
- Sugar-Free Pumpkin Pudding
- Mini Pumpkin Cheesecakes
- Sugar-Free Pumpkin Cheesecake Pie
- Almond Flour Pumpkin Muffins
Low-Sugar Pumpkin Apple Crumble
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.
- 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 might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube 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 2022.
37 Comments on “Low-Sugar Pumpkin Apple Crumble (Video)”
That looks so good! I really like the sound of using pumpkin in a crisp or a crumble!
Oh, and Lydia, too!
Why didn’t I think of this before?
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.
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!
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!
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.
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!!!
Thanks…looks so good will have try this. Wanted something different for Thanksgiving. I can’t have gluten and daughter dairy…but tweek everything.
If you can’t have wheat, try it with Teff! Yummy…
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.
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.
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!
Maria and Sara, thanks.
Lydia, I’m sure I read it somewhere too, but no idea where!
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.
This sounds really delicious, and healthy too considering it’s dessert!
Looks like the perfect dessert for Turkey Day!
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?)
yum yum, and great tip 🙂
Love the freeze ‘n’ grate tip for the butter. This is so cool: a vegetable in a dessert!
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.