Sugar-free and Gluten-free Apple Crumble

by Asyraf Mutalib

My, look at all the dust here!

Finally, I’m back with a new recipe. As you can tell from the title, this recipe is not another unhealthy dessert recipe.

Yesterday morning, I went into the kitchen and sliced some apples, tossed it in cinnamon, cooked it, topped it with a nutty mixture and baked it. I followed no specific recipe, only adding things along the way. Suddenly this apple crumble came out of the oven???

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It came out tasting fine, although I might have added a bit too much cinnamon powder. I mean, it is supposed to be like a pie, right? Oh, and the crumble was nice and crunchy and nutty. It’s my favourite part!

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Just look at the topping. Yum!

Here’s the video that inspired me to create this apple crumble:

Well, aren’t you supposed to be making this now?


SUGAR-FREE AND GLUTEN-FREE APPLE CRUMBLE

Apple pie filling:

  • 6 apples (I used 4 Granny Smith and 2 Royal Gala apples)
  • 1 tablespoon of cinnamon powder
  • 2 tablespoons of corn flour
  • 1 tablespoon of lemon juice
  • some salt
  • 5-6 tablespoons of honey
  • some water
  • a handful of dried cranberries

Crumble:

  • 3 cups of ground nuts (I used a mixture of almonds and walnuts)
  • ¼ cup olive oil
  • 3 tablespoons of honey
  • some salt
  • 1 teaspoon of cinnamon powder
  • 1 tablespoon of cornflour
  1. Begin by peeling all the Granny Smith apples before slicing or dicing them, whichever you prefer. Add the cinnamon, corn flour, lemon juice and salt and mix until it is well coated. In a separate bowl, grate the remaining apples along with the skin.
  2. To make the filling, place the honey and water in a pan and cook the mixture until it caramelizes (it should be brown and bubbly). Avoid stirring the mixture directly with a spoon etc., just swirl the pan.
  3. Add the grated apples into the pan and stir until the apples are coated with the caramel. Then add the cranberries and the remaining apples. Cook until the apples become soft. At this point, the dried cranberries should be rehydrated again.
  4. To make the crumble, place all the ingredients in a bowl and mix well. It should be quite wet. If it isn’t, add more oil.
  5. Pour the filling into a tray lined with parchment paper and top it with the crumble mixture. Note: Since the crumble mixture doesn’t stick together, you will have to take some of it and press it firmly in your hand before placing it on top of the filling.
  6. Bake in a preheated oven at 180°C/350°F for 40 minutes, making sure to turn it halfway during baking. Leave it to cool in the oven for a while (20-30 minutes) so that the crumble hardens.

 

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