Low-Carb Blackcurrant & Apple Crumble

by KetoDietApp.com

Step 1Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Peel and halve the zucchini lengthwise and use a melon baller to scoop the soft core out.
Note: You can use the zucchini cores in another recipe. Simply cut into small pieces and add to soups or sauces.

Step 2Slice the zucchini into 1/2 inch (1 cm) pieces. Place in a baking dish (I use a round 24 cm/ 9 1/2 inch baking dish) together with the blackcurrants.

Step 3Sprinkle with the cinnamon, ginger, salt and sweetener. Add the first part of the butter. Place in the oven and bake for 25 to 30 minutes.

Step 4Meanwhile, prepare the crumble by placing all of the ingredients in a bowl. Using your hand, combine until you get a thick dough. Mix in the macadamia nuts. Set aside.

Step 5When the fruit base is baked, add the chia seeds. Stir and let them soak up the juices for a few minutes.

Step 6Crumble the prepared dough over the fruit base and place in the oven. Bake for 8 to 10 minutes, or until the crumble topping is lightly golden.

Step 7Remove from the oven, place on a cooling rack and let it rest for 10 to 15 minutes before serving.

Step 8Serve with a dollop of full-fat yogurt, mascarpone, whipped cream, sour cream, coconut yogurt or coconut cream. Once cool, store in the fridge for up to 5 days.