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Apple crumble, cobbler, and crisp are some of the best fall apple recipes. Homemade versions have a more robust flavor than some of the sickeningly sweet versions you find at restaurants. I make this homemade fall apple crumble without white flour and without white sugar. These changes make the crumble easier to digest for many and lend great fall flavor. It also prevents the nasty sugar spike-and-crash that traditional versions can cause.

Homemade Apple Crumble

Print Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Course Dessert
Servings 12

Ingredients
  

Apple Filling

  • 6 small-medium apples, cut into cubes Use tart apples. I used gala.
  • 1 1/2 cup golden monk fruit Can purchase ready-made or make at home, see instructions below
  • 1 tbs lemon juice
  • 1/2 tsp vanilla extract
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1/4 cup almond flour
  • 1 tbs coconut flour
  • 1/2 tsp xanthan gum
  • Dash salt

Crumble Topping

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 cup golden monkfruit
  • 1 cup oats
  • 5 tbs butter, softened
  • 1 egg white
  • Cinnamon for topping

Instructions
 

  • Preheat oven to 375'F. Lightly grease a 9x13 baking dish and set aside
  • For the filling, combine apples, golden monk fruit, lemon juice, vanilla, nutmeg, cinnamon, almond flour, coconut flour, xanthan gum, and salt in a large bowl. Toss with a rubber spatula until apple cubes are lightly coated.
  • Transfer apples to baking dish, arranging them evenly across the bottom.
  • For the crumble, combine almond flour, coconut flour, golden monk fruit, and oats in a bowl. Whisk together.
  • Cut butter into flour mixture to form a crumble.
  • Add egg white to crumble mixture, mixing until fully incorporated.
  • Drop the crumble evenly over the top of the apples in the baking dish. Sprinkle with cinnamon.
  • Bake in preheated oven for 35 minutes or until the crumble is just golden. Do not over-bake. Crumble may appear soft when first removed from oven but will crisp up as it cools.

How did I do this? Brown sugar is the delicious ingredient that gives lots of fall recipes their signature flavor. Years ago I started baking with granulated monk fruit sweetener instead of sugar, but I don’t always have a brown version on hand. You can buy Golden Monk Fruit sweetener ready-made here. But you can also make it at home with regular monk fruit granules and molasses. Add 1tbs molasses per 1 cup of monk fruit, and cut the molasses in using a fork the way you would cut butter into a flour mixture to form a crumble. Voila, golden monk fruit.

For this recipe you will need 1 1/2 cups total, so mix that up in a bowl and set aside to start.

Cut apples into cubes. I used gala apples but honestly something a bit more tart would improve the flavor. Think granny smith. Add all the ingredients for the filling to a large bowl and toss to coat the apples. Spread the apples into a greased baking dish.

To make the apple crumble topping, combing all of the dry ingredients in a large bowl and mix evenly. Cut in softened butter using the tines of a fork until you get a slightly damp, crumbly texture. Then mix in one egg white. The egg white serves as a binder and helps the topping brown up nicely in the oven.

Drop the apple crumble topping evenly over the apples in the baking dish. Sprinkle with cinnamon. Bake in preheated oven for about 35 minutes, or until the crumble is just starting to brown. Since we’re using almond flour instead of regular white flour, it may appear soft and undercooked when first removed. Do not over bake it! Let it rest and the crumble will crisp up nicely as it cools.

Serve warm with vanilla ice cream for a delicious homemade fall apple dessert. 
homemade fall apple crumble