Sugar Free Crumble
This sugar free crumble has a deliciously crunchy topping, with naturally sweet fruit beneath. A no sugar crumble topping is super easy to make. It complements all types of fruit crumble, although I think sugar free apple and cinnamon crumble is simply the best.
Ingredients
- 150 g porridge oats GF certified if required
- 50 g butter
- 1 teaspoon ground cinnamon
- 500 g fruit eg apples, rhubarb, berries, pears etc
Optional
- 1 tablespoon sweetener, see notes below
Instructions
- Preheat the oven to 180 degrees (160 fan)
- Melt the butter in a pan over a low heat. Stir in the ground cinnamon and optional sweetener if using.
- Add the oats to the melted butter and stir until mixed and clumps start to form.
- Wash, prepare and cut your fruit into bite-sized pieces. Add to an oven proof baking dish.
- Add the sugar free crumble topping, and spread over the fruit base.
- Bake for 30 minutes in the preheated oven until golden and crunchy. Pierce the crumble with a sharp knife to ensure that the fruit is cooked through. If necessary, pop the crumble back in the oven for an extra 5-10 minutes.
Notes
- You can replace up to half of the oats with flour if preferred for a less crunchy topping.
- Depending on your taste and the fruit you are using, you may want to add some sweetener. You can use a liquid sweetener such as honey, maple syrup, date syrup or unsweetened apple sauce. Add a tablespoonful to the melted butter. Alternatively, use a powdered sweetener such as stevia or xylitol.
- If you are making the crumble with soft fruit such as berries, peaches or plums, you'll find that quite a lot of juice runs out of the fruit as it cooks. It's nice to thicken the juices into a syrup. Either stir a tablespoon of cornflour or ground almonds into the fruit before adding the topping.
- If you want to reduce the natural sugars in the recipe, use a lower sugar fruit such as berries.
Nutrition
Calories: 301kcalCarbohydrates: 51.1gProtein: 4.6gFat: 10.5gSaturated Fat: 5.5gFiber: 8.4gSugar: 23.5g
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