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I’ll be honest — I’ve never liked fresh blackcurrants. We’ve had them in the garden for years, and I usually let the birds have them. The first time I tried them, I was so disappointed. They tasted nothing like the sweet blackcurrant juice I remembered as a kid, and the odd smell really put me off.
But I wasn’t ready to give up. My mum used to bake the most amazing summer crumbles with whatever fruit was in season — blackberries, gooseberries, strawberries, even rhubarb — and they were always my favorite. So I knew I had to find a way to make blackcurrants work in a low-carb crumble.
And here’s the secret: once baked, blackcurrants completely transform. They go from sharp and unusual to rich, fruity, and irresistible. Paired with a spiced zucchini “apple” base and a nutty crumble topping, they’re absolutely worth saving from the birds.
Why You’ll Love This Keto Blackcurrant “Apple” Crumble
- Juicy, spiced filling – Blackcurrants and zucchini bake down into a rich, fruity base with cinnamon and vanilla.
- Low-carb twist on a classic – Zucchini replaces apples so you get all the flavor without the sugar spike.
- Crunchy nut topping – A mix of almond flour, butter, and macadamias bakes into a golden, buttery crumble.
- Flexible & seasonal – Works with berries, rhubarb, or other low-carb fruits you have on hand.
- Perfect anytime – Serve warm with cream or ice cream for dessert, or enjoy cold with yogurt for breakfast.
Ingredients & Swaps
Blackcurrant & “Apple” Base
- Blackcurrants – Use fresh or frozen. If you don’t have them, swap with blackberries, raspberries, or a berry mix.
- Zucchini – Peel and core to mimic apples in texture. Yellow squash works the same way.
- Spices – Cinnamon, vanilla, and ginger for flavor.
- Sweetener – Powdered or brown-style low-carb sweetener (Allulose, Swerve, erythritol, monk fruit, or stevia). Adjust to taste.
- Chia seeds – Absorb the fruit juices so the topping doesn’t get soggy.
- Butter or ghee – For baking. Use coconut oil if you need it dairy-free.
Crumble Topping
- Almond flour – Or ground sunflower seeds if nut-free.
- Sweetener – Granulated or brown-style erythritol-base sweetener works best.
- Butter or ghee – Or coconut oil for dairy-free.
- Cinnamon – For extra flavor.
- Macadamia nuts – For crunch. Macadamias have the best fat profile from all nuts although you can swap them with pecans, hazelnuts, or coconut flakes. My favorite macadamia brand is House of Macadamias - click here to get 15% off House of Macadamias.
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Can I use a different sweetener?
Yes. Powdered or brown-style erythritol, monk fruit, or stevia all work. Avoid allulose in the topping — it melts instead of crisping, so the crumble won’t be crunchy. It can still be used in the fruit base though. Here's a sweetener conversion chart if you are planning to make any swaps.
Can I make this nut-free?
Yes. Swap almond flour for ground sunflower seeds and use coconut flakes instead of macadamias.
Can I skip zucchini?
You’ll lose the “apple” effect, but you can make the crumble with just berries or rhubarb. It will still be juicy and flavorful.
Tips for Best Results
- Prep the zucchini well. Peel and remove the core so the texture is closer to apples once baked. Slice into even pieces for consistent cooking.
- Bake the fruit first. Let the blackcurrants and zucchini soften before adding chia seeds and topping — this keeps the base juicy but not watery.
- Let the chia soak. Stir into the hot fruit mixture and give it a few minutes to thicken the juices before adding the crumble.
- Watch the topping. Bake until just golden. Nuts can brown quickly, so keep an eye on them.
- Rest before serving. Let the crumble sit for 10–15 minutes so it firms up slightly and is easier to portion.
Storage & Serving
Store the crumble in the fridge for up to 5 days. Reheat gently in the oven or microwave, or enjoy it cold straight from the fridge. You can also freeze it for up to 3 mopnths. To defrost, leave in the fridge overnight.
This recipe makes 8 dessert servings or 4 to 6 breakfast sized servings. Serve warm with yogurt, mascarpone, whipped cream, sour cream, coconut yogurt, or coconut cream. For a dessert option, add a scoop of no-churn keto vanilla ice cream.
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Similar Recipes You’ll Love
If you enjoyed this blackcurrant “apple” crumble, try these other low-carb fruit desserts. Each one uses simple ingredients and the same easy method for a cozy, oven-baked treat.
Hands-on Overall
Serving size about 130 g/ 4.6 oz
Nutritional values (per about 130 g/ 4.6 oz)
Net carbs4.7 grams
Protein4.1 grams
Fat17 grams
Calories188 kcal
Calories from carbs 10%, protein 9%, fat 81%
Total carbs8.5 gramsFiber3.8 gramsSugars4.1 gramsSaturated fat4.8 gramsSodium27 mg(1% RDA)Magnesium55 mg(14% RDA)Potassium302 mg(15% EMR)
Ingredients (makes 8 servings)
Blackcurrant & "apple" base:
- 2 cups fresh or frozen blackcurrants (240 g/ 8.5 oz)
- 2 medium zucchini or yellow summer squash (about 450 g/ 1 lb), peeled and core removed (285 g/ 10 oz)
- 1 tsp cinnamon and/or vanilla powder
- 1/2 tsp ground ginger
- pinch of sea salt
- 1/4 cup powdered or brown sugar substitute such as Swerve (40 g/ 1.4 oz)
- 1 tbsp chia seeds (8 g/ 0.3 oz)
- 1/2 stick unsalted butter, ghee or coconut oil (57 g/ 2 oz)
Crumble topping:
Instructions
- Preheat the oven to 175 °C/350 °F (fan assisted) or 195 °C/380 °F (conventional). Peel and halve the zucchini lengthwise, then scoop out the soft core with a spoon or melon baller.
Note: Save the cores for soups or sauces.
- Slice the zucchini into 1/2-inch (1 cm) pieces. Place in a 24 cm/9 1/2-inch baking dish together with the blackcurrants.
- Sprinkle with cinnamon, ginger, salt, and sweetener. Dot with half of the butter. Bake for 25–30 minutes.
- Meanwhile, prepare the topping. Add almond flour, sweetener, butter, and cinnamon to a bowl. Use your hands to mix until crumbly, then stir in the macadamia nuts.
- When the fruit base is baked, stir in the chia seeds and let them soak up the juices for a few minutes.
- Scatter the prepared topping evenly over the fruit and return to the oven. Bake for 8–10 minutes, until lightly golden.
- Remove from the oven, place on a cooling rack, and let rest for 10–15 minutes before serving.
- Serve with yogurt, mascarpone, whipped cream, sour cream, coconut yogurt, coconut cream or a scoop of vanilla ice cream. Store leftovers in the fridge for up to 5 days.
Blackcurrant & Apple Crumble
Step by Step
Ingredients
Instructions
- Preheat the oven to 175 °C/350 °F (fan assisted) or 195 °C/380 °F (conventional). Peel and halve the zucchini lengthwise, then scoop out the soft core with a spoon or melon baller.
Note: Save the cores for soups or sauces.
- Slice the zucchini into 1/2-inch (1 cm) pieces. Place in a 24 cm/9 1/2-inch baking dish together with the blackcurrants.
- Sprinkle with cinnamon, ginger, salt, and sweetener. Dot with half of the butter. Bake for 25–30 minutes.
- Meanwhile, prepare the topping. Add almond flour, sweetener, butter, and cinnamon to a bowl. Use your hands to mix until crumbly, then stir in the macadamia nuts.
- When the fruit base is baked, stir in the chia seeds and let them soak up the juices for a few minutes.
- Scatter the prepared topping evenly over the fruit and return to the oven. Bake for 8–10 minutes, until lightly golden.
- Remove from the oven, place on a cooling rack, and let rest for 10–15 minutes before serving.
- Serve with yogurt, mascarpone, whipped cream, sour cream, coconut yogurt, coconut cream or a scoop of vanilla ice cream. Store leftovers in the fridge for up to 5 days.
Nutrition (per serving, about 130 g/ 4.6 oz)
Calories188kcal
Net Carbs4.7g
Carbohydrates8.5g
Protein4.1g
Fat17g
Saturated Fat4.8g
Fiber3.8g
Sugar4.1g
Sodium27mg
Magnesium55mg
Potassium302mg
Detailed nutritional breakdown (per about 130 g/ 4.6 oz)
| Total per about 130 g/ 4.6 oz |
| 4.7 g | 4.1 g | 17 g | 188 kcal |
| Blackcurrants, fresh or frozen |
| 2 g | 0.3 g | 0 g | 9 kcal |
| Zucchini (summer squash, courgette) |
| 0.8 g | 0.4 g | 0.1 g | 6 kcal |
| Cinnamon, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Ginger (ground, dried), spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Chia seeds |
| 0.1 g | 0.2 g | 0.3 g | 5 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.9 g | 25 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.9 g | 25 kcal |
| Cinnamon, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Macadamia nuts |
| 0.3 g | 0.4 g | 4.2 g | 40 kcal |
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