Yum! Nothing beats an Apple  and Rhubarb Crumble with custard as a dessert. Especially as it gets cooler. This family favourite dessert is usually packed with a lot of sugar and is quite carb heavy. Anna came up with this low carb version.

Enjoy! x

Low Carb Apple Crumble Nutrition


Ingredients (Filling)

  • 1 bunch Rhubarb (after chopping off leaves this was 350g)
  • 1 Apple
  • 1 teaspoon cinnamon
  • 1 tablespoon Natvia (if you like sweet – I found the sweetness from Apple was perfect)

Ingredients for crumble

  • 100g chopped nuts (walnuts or pecans are best)
  • 100g sunflower seeds
  • 50g Lupin flakes
  • 50g Almond Meal
  • 100g shredded coconut (for this recipe shredded is way better than desiccated)
  • 1/4 cup coconut oil OR 100g melted butter
  • 1/3 cup SF maple (Can use 2T honey if preferred – but this will increase the carbs up to around 9g/serve)
  • 1 heaped teaspoon cinnamon


  1. I cooked the rhubarb in microwave with 1 cup water for 10 minutes then drained. You could also cook in a pan the same time.
  2. Place drained rhubarb in a crockery pie/baking dish.
  3. Chop Apple (I left skin on) and sprinkle over rhubarb. Sprinkle on top cinnamon and Natvia.

Low Carb Granola method:

  1. Combine all dry ingredients in a bowl.
  2. Whisk together oil/butter and maple and pour over top.
  3. Mix really well then spoon over top of Rhubarb & Apple. (I had heaps more I piled on after photo – wanted to show the apple & Rhubarb part as well!)
  4. Bake for 15-20 minutes at 160 deg.
  5. Enjoy with whipped cream, yogurt or home made custard!

Lets us know how you go!

I’d love to see your photos – tag me @annaslowcarbkitchen

or post to my facebook page www.facebook.com/Annaslowcarbkitchen

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