Sugar Free Cranberry Apple Crumble (Crisp)
Cranberries. I’m not sure there is any food, except for perhaps turkey, that is quite as associated with Thanksgiving and Christmas.
My sugar free cranberry sauce is still one of the best winter recipes I’ve made, and I was determined to try and find a few more delicious ways to use fresh cranberries this year. They’ve just appeared in our local greengrocers’ baskets, so it felt like the perfect time to start experimenting!
Many people rely on dried cranberries to sweeten everything from muesli bars to desserts or even stews at this time of year, but we tend to avoid dried fruits as much as possible. High in fructose sugar, they are easy to eat larger amounts of than fresh fruit, are notorious among dentists for getting stuck in teeth and causing decay, and are often coated in rancid vegetable oils, sugar or other preservatives when being packaged for supermarkets.
While I don’t see a problem with having them occasionally as a treat, we much prefer to use fresh fruit and nuts or seeds in our desserts and cereals. This recipe celebrates that. The sweet apples balance out the tartness of the fresh cranberries, and the spices used fill the whole house with a delicious Christmassy smell as it bakes.
This crumble is just as great served for a weekend breakfast treat as for a simple dessert, but can equally be dressed up with sugar free vanilla ice cream or double cream to serve as a delicious Thanksgiving pudding.
A sugar free take on an apple crumble filled with seasonal fresh cranberries and Christmas spices. Just as perfect for a weekend breakfast treat or simple dessert as for a delicious Thanksgiving pudding.
- 2 large (or 3 medium) eating apples, peeled, cored and chopped
- 2 cups (200g) fresh cranberries
- 1/3 cup (65g) xylitol (or a few drops liquid stevia, to taste)
- 1 tbsp mixed spice
- zest of 1/2 orange
- 2 cups (280g) wholemeal flour
- 1/4 cup (50g) xylitol
- pinch of salt
- 3/4 cup (165g/1 1/2 sticks) unsalted butter, cubed (you can also use the same amount of coconut oil for a vegan or more soft-textured crumble - a mix of the two also works and is especially delicious!)
- handful chopped toasted pecans or walnuts
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Preheat oven to 190C/375F/gas 5. Scatter the apples and cranberries over a 26cm/10in casserole dish and sprinkle with the xylitol, mixed spice and orange zest. Mix well to combine and ensure the filling is spread evenly across the dish.
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For the crumble, mix the flour, xylitol and salt in a large bowl, then add the butter cubes or room temperature (soft but solid) coconut oil and rub in with your fingers until you get clumps of crumble dough. Mix in about 2/3 of the chopped pecans, then spread the crumble over the apple and cranberry mix. Top with the last of the pecans. If you want it extra golden and well-caramelised, add a small sprinkling of rice syrup or brown sugar (less than a tablespoon). Bake in the preheated oven for 40-45 mins, until crumble is golden and the filling is bubbling. Serve warm with yogurt, cream or sugar free ice cream.
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