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Keto Apple Crisp Crumble

A spiced apple-and-zucchini filling pre-cooked to drive off water, topped with a chilled almond-and-pecan crumble bound with egg white so it bakes glassy-crisp.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the crumble
  • 1.75 cups almond flour
  • 1/2 cup pecans chopped
  • 1/3 cup unsweetened shredded coconut
  • 1/2 cup allulose or 1/3 cup erythritol
  • 1 tsp psyllium husk powder
  • 1.5 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 1 egg white
  • 6 tbsp butter melted, slightly cooled
For the filling
  • 2 small tart apples such as Granny Smith, thinly sliced
  • 1.5 cups zucchini peeled and diced
  • 1 tbsp lemon juice
  • 1/2 tsp apple cider vinegar
  • 1/3-1/2 cup allulose
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1 tsp glucomannan or 1.5 tsp arrowroot dissolved in 1 tbsp water

Equipment

  • Oven
  • 8x10 baking dish
  • Mixing bowls

Method
 

  1. Combine the dry crumble ingredients. Whisk the egg white frothy, add it and the melted butter, and toss with a fork into moist clumps. Spread on a plate and chill 15 minutes.
  2. Toss the apples and zucchini with the lemon juice, vinegar, spices, sweetener, and vanilla. Sprinkle in the glucomannan while tossing. Microwave or saute 5 to 6 minutes until slightly tender and juicy.
  3. Heat the oven to 350°F with a rack in the upper third. Spread the filling in a metal 8x10 dish and scatter the chilled crumble in uneven clumps.
  4. Bake 25 to 30 minutes, until the topping is deep golden and the edges bubble. Optional broil 1 to 2 minutes, watching closely.
  5. Cool 15 minutes so the juices thicken and the crumble sets.

Notes

Pre-cook the filling to drive off water, or the crisp goes soupy.
Chill the crumble clumps — cold fat bakes crisper.
Sweeteners brown fast under the broiler; do not walk away.