Low-Sugar and Gluten-Free Pumpkin and Apple Crumble
I loved this Low-Sugar Pumpkin and Apple Crumble; it’s perfect for a fall dessert and this easy dessert is kid-friendly and South Beach Diet Phase Two.
Last week I was writing a piece for BlogHer
about the difference between winter squash and pumpkin
, and I came across a recipe for Pumpkin and Apple Crumble
at Nami Nami. Well, as you know if you read that post, winter squashes of all types are called pumpkin in many parts of the world, so today I made a low-sugar version of the recipe with butternut squash to add to the collection of Thanksgiving Recipes
. Oh yes, it was indeed delicious, and although this is definitely a higher-carb dessert, it’s lower in sugar than you might imagine.
Let’s talk about the whole low sugar thing. I didn’t call this sugar-free because obviously the apples have sugar, but I did use mostly Stevia-in-the-Raw Granulated Sweetener
and other low-calorie sweeteners would work.) I also used butter for great flavor. (If you’re a faithful South Beacher who’s come to terms with margarine, definitely use it, or use coconut oil if you’re a fan of that.) Finally, if you’re the nice reader who wrote to me recently asking for a recipe for apple crisp, please make the recipe with all apples if that seems more appealing to you.
First the squash (or pumpkin) and apples are sauteed in the tiniest possible amount of butter, with granulated Stevia (or sweetener of your choice), cinnamon, and pumpkin pie spice.
Then the partially cooked mixture is spread into the bottom of a 9 X 13 inch baking dish. I used a crockery dish, but glass would work well too. (Dried cranberries are optional.)
I put the butter into the freezer for about 30 minutes, then grated it to make very thin pieces of butter, which I mixed into the crumble topping.
After the crumble mixture is well blended, it’s spread in a thin layer over the top of the fruit. (There was quite a bit of this mixture, so if you’re trying to make this as diet-friendly as possible, you could get by with a bit less.)
Then the dish is baked about 30 minutes, until the top is starting to get golden brown. If you’re cooking it in a toaster oven like I did, rotate the pan so yours doesn’t get too brown on one side!
Low-Sugar Pumpkin and Apple Crumble
(Makes about 8 servings, recipe adapted from Pumpkin and Apple Crumble at Nami Nami.)
1 lb. butternut squash (or pumpkin) cubes (just over 4 cups cut squash cubes)
4 apples, chopped (I used 2 gala apples and 2 granny smith)
1 T butter (or margarine)
1/3 cup Stevia-in-the-Raw Granulated Sweetener (or sweetener of your choice; use sugar if you prefer and don’t care about the low-sugar part)
1 T brown sugar (or more sweetener if you prefer)
1 tsp. ground cinnamon
1/4 tsp. pumpkin pie spice (or use a bit more cinnamon)
1/4 cup dried cranberries (optional, these are relatively high in sugar so leave them out if you want to reduce the sugar)
Crumble Topping Ingredients:
1/2 cup almond meal
1 cup rolled oats, buzzed in the food processor or mini-processor until they’re partly ground
1/2 cup Stevia-in-the-Raw Granulated Sweetener (or sweetener of your choice)
1 T brown sugar (or more sweetener if you prefer)
1/4 C butter (put butter in the freezer when you start the recipe)
Cut butternut squash into same-size cubes about 1/2 inch square. (Here is how to peel and cut up a butternut squash
if you haven’t done it.) Melt 1 T butter in large non-stick frying pan and start to saute squash over low heat while you cut up apples. As you peel and cut each apple into small pieces add it to frying pan, then add 1/3 cup sweetener, brown sugar, cinnamon, pumpkin pie spice, (and cranberries if using). Cook the mixture until squash is fairly soft, about 10 minutes.
While mixture cooks, combine almond meal, partly ground oatmeal, 1/2 cup sweetener, and brown sugar in a plastic bowl. Remove butter from freezer and using the large side of a metal grater, grate pieces of butter until you have 1/4 cup, as measured by the markings on the side of the butter wrapper. Then use a pastry blender or fork to combine the mixture until the butter is well distributed and the mixture looks crumbly.
Preheat oven to 400F (200C). Pour cooked squash/apple mixture into the bottom of a 9 X 13 inch casserole dish or similar size. (I recommend using a crockery or glass casserole dish, if you only have a metal pan, I would spray it with non-stick spray.) Spread the crumble mixture over the top of apple/squash mixture in an even layer. Bake 30 minutes, or until the mixture is slightly bubbling and lightly browned on top. Serve hot. (Of course if you’re not dieting this would be great with whipped cream or ice cream on top.)
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South Beach Diet Suggestions:
If you’re trying to make this as South Beach Diet
friendly as possible, there are a couple of options. Of course, use Stevia-in-the-Raw Granulated Sweetener
or another low-calorie sweetener instead of sugar. You could eliminate the dried cranberries, which are relatively high in sugar and certainly not essential. Finally, you could use margarine or coconut oil instead of butter, which would certainly reduce the saturated fat. (I would love to hear how it turns out from people who try any of these options.)
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Low-Sugar Desserts for Thanksgiving:
Reduced Sugar Layered Pumpkin Cheesecake
Sugar-Free Layered Pumpkin Cheesecake
Low Carb Cheesecake Two Ways
Peach and Berry Cobbler Recipe
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