Recipe: Apple Crumble

When I saw this recipe for apple crumble by Sofia Sommer I just had to try it, even if it isn’t actually low carb. This is also clearly stated in the original recipe on It can’t even be considered paleo because of the sugar, even if coconut palm sugar has considerably less glycemic load than other types of sugar.

 But the crumble is gluten-free!!

By replacing most, or even all, of the coconut palm sugar, with Sukrin Gold, it is possible to bring down the carb content. However, because of the natural occurring sugars in the apples (a medium-sized apple (150 grams) contain around 18 grams of carbs) the carb content is fairly high. This means that if you are on a strict low carb diet, don’t make this otherwise delicious crumble. If you are following a moderate, and especially, a liberal low-carb diet, and feel like a treat – go for it, and enjoy!


Preheat the oven to 180C/350F/Gas 4

4 apples
75g melted butter
25g coconut palm sugar (the original recipe says 75g)
50g Sukrin Gold (leave this out if using 75g of palm sugar)
150g almonds
2tbsp Husk
2tbsp ground cinnamon

Whipping cream
Vanilla powder

Peel the apples, remove the core and cut into small dices. Place them in ovenproof dish in a thin layer.

Grind the almonds into flour in a blender. Put the butter in an ovenproof dish and place in the oven to melt. In a bowl mix together palm sugar, Sukrin, ground almonds, Husk and cinnamon. When the butter is melted, add to the bowl and mix well with the other ingredients.

Spread the mix over the apples and bake in the oven for 20-30 minutes or until the apples have started to soften. Keep an eye on the crumble – you don’t want it to burn.

Whip the cream and add a little bit of vanilla powder and serve with the crumble. 

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