Low-Carb Blackberry & Apple Crumble

by KetoDietApp.com

Step 1Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Chop the ends off the zucchini. Peel, slice in half lengthways and scoop out the seeds using a melon baller or teaspoon.

Step 2Chop 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.

Step 3Add 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)

Step 4In 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.

Step 5Place 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.

Step 6Remove from the oven and allow to cool slightly before serving.

Step 7Top with No-Churn Vanilla Ice Cream, Crème Anglaise, yogurt, whipped cream or coconut cream or coconut yoghurt for dairy-free.

Step 8Store in a fridge for up to 3 days, or in the freezer without the topping for up to 2 months.