Low Carb Apple & Rhubarb Crumble

Who remembers having apple crumble covered in ice-cream as a kid? Obviously traditionally not low carb, but equally obviously, AMAZING, so we wanted to recreate these happy childhood memories without the sugar and carb overload!!

The great thing about this crumble is that it's packed with healthy fats, fibre and protein meaning it actually doubles up as a great brekkie - hot or cold.

Serve your low carb crumble with any of the following - whipped cream, yoghurt, coconut yoghurt, sugar-free ice cream, or even just milk to turn it into a granola style brekkie cup!

By Luke Hopkins  , Print

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  • Yields 10 Serves


For the Crumble Topping

 2/3 cup Protein Cookie Mix (90g)

 2/3 cup shredded coconut (60g)

 1/3 cup sunflower seeds (50g)

 1/3 cup flaked almonds (30g) Note: Any chopped nut of choice

 1/2 cup melted butter (125g) Note: you can use coconut oil if desired

 Splash of milk if required

 1 teaspoon Cinnamon

 1T sweetener of choice (we used Simply Low Carb Sugar-free Icing Mix)

For the fruit base

 Use any combination of stewed rhubarb, frozen berries or apple.

 We used 1 cup stewed rhubarb, with 1 fresh apple chopped and half a pack of frozen blackberries.

 You could also use stewed apple (but this is the highest carb option out of them all. See bottom of this recipe for instructions on how to make stewed rhubarb.


1Place your fruit of choice in a large ovenproof pie dish.

2In a large bowl, combine all dry ingredients for the crumble topping.

3Drizzle the melted butter over the top, and combine with a spoon until mixture is of crumble consistency. If need be, add a splash of milk or extra melted butter.

4Place the crumble mixture on top of your fruit base, press down, and bake for 30 minutes at 160°C

5Serve with your fave cream, ice-cream or yoghurt for dessert or brekkie!

6Crumble will keep in the fridge for 5 days.

To stew Rhubarb:

1Simple wash and chop your bunch of rhubarb (discard leaves) and place it in a saucepan on the cooktop, or in a glass dish for the microwave.

2Add 1 Tbsp water and 1 Tbsp sweetener of choice.

3Cook on low on stove top or microwave until it is stewed down! Easy Peasy.

4You can really do any fruit you like in this way. The sweetener is optional but rhubarb is not sweet at all (why its a great low carb option!

Nutrition Facts

Serving size92g
Energy205 Cal (858 Kj)
Fat, total17g
- Saturated fat10g
Carbohydrate, total5g
- Sugar4g

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