Low-Carb Blackberry & Apple Crumble

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Low-Carb Blackberry & Apple CrumblePin recipeFollow us 88.7k

There’s nothing like a good crumble in autumn to make you feel all snuggly and at home!

And because I believe you should be able to enjoy all your favourites whilst following a keto diet, I made my favourite faux apple and blackberry crumble using zucchini for apple and a grain free crumble topping. I know zucchini sounds bonkers right but it totally works!

I love to serve this low-carb Apple and Blackberry Crumble with Martina’s No Churn Vanilla Ice Cream but Naomi’s Crème Anglaise would be absolutely delicious with it too.

What do you think… ice cream, crème Anglaise or good old Greek yoghurt? I’m torn but I know nights with a bowl of this and my slouch pants is the best date night in the world!

Hands-on Overall

Nutritional values (per serving)

7.2 grams 5.9 grams 7.2 grams 19.4 grams 4.7 grams 239 calories
Total Carbs13.1grams
Fiber5.9grams
Net Carbs7.2grams
Protein7.2grams
Fat19.4grams
of which Saturated4.7grams
Calories239kcal
Magnesium93mg (23% RDA)
Potassium550mg (28% EMR)

Macronutrient ratio: Calories from carbs (12%), protein (12%), fat (76%)

Ingredients (makes 6 servings)

  • 4 medium zucchini, center with seeds removed (680 g/ 1.5 lb) - about 600 g/ 1.3 lb after peel and seeds removed
  • 1 1/2 cups fresh or frozen blackberries (215 g/ 7.6 oz)
  • 2 tsp cinnamon
  • 1/4 - 1/2 tsp ground nutmeg
  • 2 tbsp fresh lemon juice
  • 1/3 cup powdered Erythritol or Swerve (55 g/ 1.9 oz)
  • 2 tsp cream of tartar
Crumble:
To serve (optional):
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Instructions

  1. Preheat the oven to 160 °C/ 320 °F (fan assisted), 200 °C/ 390 °F (conventional). Chop the ends off the zucchini. Peel, slice in half lengthways and scoop out the seeds using a melon baller or teaspoon.
    Low-Carb Blackberry & Apple Crumble
  2. Chop into 1/2 cm (0.2 inch) thick slices. Add the sliced zucchini to a pan of boiling water and simmer on a medium heat for 2 – 3 minutes until el-dente. Drain the water, place the cooked zucchini onto kitchen paper and pat dry. Place into your serving dish.
    Low-Carb Blackberry & Apple Crumble
  3. Add the blackberries, cinnamon, nutmeg, lemon juice, erythritol, cream of tartar and carefully mix until combined. (Cream of tartar can be omitted although it's highly recommended. Together with the spices it transforms the flavour of zucchini so they taste almost like apples. It also adds a) Low-Carb Blackberry & Apple Crumble
  4. In a clean bowl mix the almond flour, vanilla and optional sweetener for the keto crumble topping. Rub through the butter with your hands until it forms a fine crumb.
    Low-Carb Blackberry & Apple Crumble
  5. Place the low-carb ‘apple’ and blackberry filling in a 23 cm (9-inch) skillet. Sprinkle the crumble mix on top of the filling and bake in the oven for 30-40 minutes, until golden.
  6. Remove from the oven and allow to cool slightly before serving.
    Low-Carb Blackberry & Apple Crumble
  7. Top with No-Churn Vanilla Ice Cream, Crème Anglaise, yogurt, whipped cream or coconut cream or coconut yoghurt for dairy-free.
    Low-Carb Blackberry & Apple Crumble
  8. Store in a fridge for up to 3 days, or in the freezer without the topping for up to 2 months.
    Low-Carb Blackberry & Apple Crumble
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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (2)

THIS is amazing!! My tummy is warm and cosy now after eating this. If you had not told me it was zucchini you couldn’t tell. Now to try portion control... Thank you for this 💗

Reply

I just love how close they tastes to apples when flavoured with cinnamon! As for portion control, you could try making this in single-serve ramekins? 😊

Reply