Low Sugar Apple Crumble

Fall is my absolute favorite season and apple crumble is something on my “must make” every year. Honestly, what warms the soul more than a warm bowl of apple crisp and the smell of baking apples and cinnamon? I truly think nothing.

This is actually my mother’s recipe and is near and dear to my heart. She would often make apple crumble when apples in the crisper drawer were on their last leg. What a great way to use up that extra fruit!

Is Apple Crumble Healthy?

Of course! As many of you know, I take an “all foods fit” approach. I think any food can fit in a kidney friendly diet.

This low sugar apple crumble can absolutely fit in any healthy diet. I love fruit desserts. It is such a yummy way to add some natural sweetness – plus some extra fiber, vitamins and minerals!

This crumble also only has 9g of added sugar.

Low Sugar Apple Crumble Ingredients

Apples

Of course, low sugar apple crisp needs apples! I love to use a mix of apples for baked apple desserts. I usually add a few tart granny smiths for some crunch. And, some sweeter apples like fuji or gala.

You could easily swap apples for other fruits in this recipe. Try:

  • Peaches
  • Blueberries
  • Pears
  • Plums
  • Nectarines
  • Pineapple

Oats

Oats are key to any crumble! They give the dessert a little body and chewy texture. Any kind of oatmeal works here.

Brown Sugar

Yep! This recipe calls for some actual (real!) brown sugar. In my cooking, I generally prefer to use a little bit of the real stuff when it comes to sweetener. But, you could swap the brown sugar for Splenda if you prefer.

Flour

Old school, all purpose flour is what I usually use. You could use whole wheat for a little extra fiber.

Cinnamon

Warm baking spices, like cinnamon, are necessary for any apple dessert in my opinion! Adding cinnamon and other spices helps add extra flavor and keep the sugar down.

Add a pinch of nutmeg or allspice too if you are feeling fancy!

Salt

Just a pinch! Don’t worry, the total sodium comes out to only 17mg per serving.

Butter

We need a little fat to help the crumble get crispy and golden brown. I always go with unsalted butter to help keep the sodium down.

Can I Add Ice Cream?

Of course! Of course, adding ice cream does add sugar, potassium and phosphorus as well. Make sure to take those into consideration! Whipped cream is a great way to add a little creaminess with less sugar.

Happy Eating!

Melanie

Low Sugar Apple Crumble

Easy, low sugar apple crumble to warm your soul on chilly fall days!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 126kcal

Ingredients

  • 4 large apples peeled & cut into 1/2" slices
  • 1/2 cup oats
  • 1/2 cup brown sugar packed
  • 1/4 cup all purpose flour
  • 1/2 teaspoons ground cinnamon
  • 1 pinch salt
  • 1/4 cup unsalted butter

Instructions

  • Preheat oven to 350F. Place apples in the bottom of a 9×13 baking dish.
  • Combine oats, brown sugar, flour, cinnamon and salt in a bowl. Cut in butter using a pastry cutter or 2 knives. Sprinkle crumble over apples.
  • Bake 40-45 minutes, until bubbly and topping is crispy.

Notes

Nutrition Facts (1/12 of a 9×13 pan): 126 calories, 4g fat, 2g saturated fat, 10mg cholesterol, 1g fiber, 9g added sugar, 1g protein, 17mg sodium, 16mg calcium, 94mg potassium, 26mg phosphorus, 2mg oxalate

4 thoughts on “Low Sugar Apple Crumble”

  1. Great ‘Crumble’, and everyone I shared it with agreed (thanks to your mom)!
    2 questions- Do you have a list of breads to bake (for stage 2/3 CKD)?
    Question 2- do you have, or know of, a large list of phosphorus in a variety of foods that includes the amount we humans actually absorb?
    Many thanks – Julie

    1. Melanie Betz MS, RD, CSR, CSG

      Thank you Julie! I don’t have a list of breads that are okay for CKD – in general I advise finding a bread that has at least 3 g of fiber per slice and that doesn’t have phosphate additives. This article addresses the difference between phosphorus absorption between different kinds of foods!

        1. Melanie Betz MS, RD, CSR, CSG

          Hello! Mushrooms are not very high in phosphorus to begin with. And, the percentage would be very low (around 30% or so) since they are a plant food!

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