This warm apple-zucchini crumble is the perfect balance of sweet, spiced fruit with a crispy, slightly sweet topping. It’s also great with a scoop of Greek yogurt or whipped cottage cheese for extra protein. Of course, some whipped cream completes any dessert! Enjoy!
Ingredients:
For the fruit filling:
- 2 medium apples, peeled, cored, and sliced
- 1 medium zucchini, peeled and grated
- 1 tbsp lemon juice
- 2 tbsp sweetener of choice (e.g., monk fruit, stevia, erythritol)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp vanilla extract
- 1 tbsp cornstarch (optional, for thicker filling)
For the crumb topping:
- 2 low-carb tortillas (cut into small pieces or pulsed to crumbs in food processor)
- 2 tbsp butter, melted
- 1 tbsp sweetener of choice (or more to taste)
- 1/2 tsp cinnamon
- 1/4 tsp salt
Optional oat topping:
- 1/4 cup rolled oats (for a more traditional crumble)
Instructions:
- Preheat your oven to 350°F (175°C).
- Prepare the fruit filling: In a large bowl, combine the sliced apples and grated zucchini. Add lemon juice, sweetener, cinnamon, nutmeg, and vanilla extract. Mix everything together until well combined. If you’d like a thicker filling, stir in the cornstarch.
- Transfer the mixture into a greased 8×8-inch baking dish (or any dish that fits your desired serving size). Spread it evenly.
- Prepare the topping: In a separate bowl, mix together the low-carb tortilla pieces, melted butter, sweetener, cinnamon, and salt. Add oats to the mixture if you’re using them. Toss to coat everything evenly.
- Top the fruit filling with the tortilla mixture, making sure it’s spread evenly over the top.
- Bake in the preheated oven for 30–35 minutes, or until the topping is golden brown and the fruit filling is bubbly and soft.
- Serve warm, topped with a dollop of Greek yogurt, whipped cottage cheese, or a sprinkle of extra cinnamon if desired.
You can even drizzle on sugar-free syrup or sprinkle chopped nuts for a delicious twist and added texture!