Low Carb Apple & Rhubarb Crumble
October 14, 2018
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!
- Yields: 10 Serves
For the Crumble Topping
2/3 cup Protein Cookie Mix (90g)
1T sweetener of choice (we used Anna's Low Carb Kitchen Icing Mix)
For the fruit base
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!