Keto Green Apple Crumble

Spring might sound like a weird time to make Keto Green Apple Crumble.

But as I write this we are on orders to "stay-home" and I really needed some comfort food. Plus, I had some Jicama and have wanted to make this dish for a while.

The crunchy jicama is a perfect sub for green apples...which are in no way a low carb food.

And, the family (Keto and Non-Keto) say it's a win, especially with homemade whipped cream.

Jump to:

• The Keto Green Apple Crumble Ingredients:
• The Instructions:
• 📖 Recipe

The Keto Green Apple Crumble Ingredients:

Filling~

• 4 cup Jicama Chopped

If you have never peeled a Jicama you can check out this short video that will ensure you get all of the meat without wasting any. It's so easy.

• ½ cup Erythritol

Use whatever sweeten you like for this and taste it to make sure it's sweet enough. This dessert is all about you.

• 1 teaspoon salt
• 1teaspoon citric acid ~  or 3 tablespoon Lemon Juice

You'll need something sour to replicate the tartness of apples. I know that not everyone keeps citric acid in their pantry, but they should.

Here's the deal:

It never goes bad and it's never "not in season". You can use it in anything that you would use lemon juice in for pennies on the dollar.

1. Need a buttermilk sub? Add citric acid to almond milk or heavy whipping cream.
2. Need lemon juice for any recipe ~ citric acid.
3. Bleach alternative? Citric acid.
4. Does your dishwasher and glassware need a good cleaning? Citric acid.
5. Want to make fizzy bath bombs? That's right ~ Citric acid.

You can find the best deal here...

• ½ cup Butter
• 1 tablespoon Cinnamon

We like a lot of cinnamon around here. So we usually use more then the amount stated int he recipe.

• ¼ teaspoon Nutmeg
• ⅛ teaspoon Cloves

I can never use the cloves before they dry up and lose their "kick" so I opt for clove oil instead. Be careful if you use this. A little goes a long way. This is my favorite brand...

• 2 teaspoon Green Apple Extract
• 1 teaspoon Vanilla Extract

Topping~

• 1 ½ cup Walnuts
• ½ cup Unsweetened Coconut
• 2 tablespoon Sugar Free Maple Syrup

You can use magic syrup or make your own by simmering one cup of water, one cup erythritol and a pinch of salt and ¼ teaspoon of xanthan gum. Once the sweetener dissolves and the syrup thickens a bit, remove from heat and add a teaspoon of maple extract.

Voila~ you have just saved a bunch of money and it will keep in the fridge for weeks.

If you need to use it up...

• 1 tablespoon Erythritol *to taste
• 1 tablespoon Coconut Oil
• ¼ teaspoon Salt
• ½ teaspoon Almond Extract

The Instructions:

• Combine chopped jicama with butter, sweetener, and spices in a large saucepan.
• Cook over medium heat until jicama has softened. Stir occasionally. Usually about 15 minutes.
• Turn off heat stir in apple and vanilla extracts.
• Allow the pot to sit while you make the crumble.
• To make the crumble, place the walnuts and shredded coconut in a large food processor or blender. Process until a crumbly texture is formed.
• Add in the rest of the ingredients for the topping. Process again, until a sticky and crumbly mixture is formed.
• Pour the apple filling into a 9-inch square baking dish, then sprinkle the crumble over the top evenly.
• Bake at 350F for 15 minutes, or until the top is lightly golden, then serve warm with optional homemade whipped cream.

I think that's all for the green apple crumble. I know that it's more a traditional Fall recipe but these times are like no other.

***Our house is like Las Vegas right now ~ We're losing money by the minute, cocktails are acceptable at any hour and nobody knows what time it is. Might as well have some good old comforting Fall Dessert. Right?***

Cheers everyone and stay strong and healthy!

Brenna

📖 Recipe

The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.