Low Carb Crumble

Sep 21, 2022

Since going low carb/sugar free, landing upon a just-as-good-if-not-better wheat free crumble has been a surprisingly elusive thing. And a pretty sad situation too – who doesn’t love a fruit crumble?

Almond flour is usually a pretty good replacement for many things traditionally made with wheat flour. Left to its own devices in the crumble department though, it doesn’t quite achieve the texture and substance that brings the comfort you want from this kind of pudding.

But what a difference adding a few hemp seeds make! Plus a little ground ginger for warmth. Who’d have thought? I think this topping really hits the mark. It’s just as delicious and satisfying as a traditional crumble, only without the post prandial weight in the tum you can expect to get with wheat. Win win!

At the moment apples and blackberries are in abundance everywhere so this is what’s in this particular pud - but the sky’s the limit. A couple of favourite crumble compotes of mine at the moment are apple with fresh ginger and plum, orange and star anise.

What’s your favourite fruit compote for crumble?

CRUMBLE TOPPING:
8 tbsp almond flour
6 tbsp hemp seeds
2 tbsp erythritol (brown sugar replacement)
15g softened butter
½ - 1 tsp ground ginger

FRUIT COMPOTE:
3 apples cored and chopped
150-200g blackberries
Zest of 1 lemon
1 tsp cinnamon
1 tbsp erythritol (brown sugar replacement)
2 tbsp water

Makes 6 small servings.

Pre-heat the oven to Gas Mark 4/ 180C
Pop the chopped apples into a pan with a couple of tablespoons of water. Add the sugar, zest and cinnamon. Cover and simmer on a low heat for 10 minutes.
Add the blackberries. Cover and simmer 5 minutes more.
Put to one side.
Put the flour, seeds, sweetener and ginger in a bowl.
Mix the softened butter into the dry ingredients with your fingertips until the mixture resembles crumbs.
Put the fruit compote evenly into 6 ovenproof ramekins. Wait until you are ready to cook the crumbles before adding the crumble topping. (Otherwise the crumble will absorb all the liquid from the fruit compote)
Cook for 15 minutes or until the topping starts to brown.