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Kalyn's Kitchen

Low-Sugar Pumpkin and Apple Crumble (Video)

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. 

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

Watch the video to see if you might want to make
Low-Sugar and Gluten-Free Pumpkin and Apple Crumble.


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, right? This Low-Sugar 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.)

What Kind of Pumpkin did I use?

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 with Golden Monkfruit Sweetener (affiliate link). 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 Pumpkin and Apple Crumble process shots collage

How to Make Low-Sugar Pumpkin and 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:

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 Pumpkin and Apple Crumble finished dish on serving plate

Low-Sugar Pumpkin and 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 use 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 and Apple Crumble

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

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

  2. 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!

  3. 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!

  4. 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.

  5. 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.


  6. 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.

  7. 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!!!

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

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

  10. 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.

  11. 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.

  12. 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!

  13. Maria and Sara, thanks.

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

  14. 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.

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

  16. Looks like the perfect dessert for Turkey Day!

  17. 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?)

  18. yum yum, and great tip 🙂

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

  20. 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.