Apple Cranberry Crumble : Low Carb Recipe

Dr. Davis writes:

"Apple, cranberry, and cinnamon: the perfect combination of tastes and scents for winter holidays! 

I took a bit of carbohydrate liberties with this recipe. The entire recipe yields a delicious cheesecake-like crumble with 59 “net” grams carbohydrates (total carbs – fibre); divided among 10 slices, that’s 5.9 grams net carbs per serving. (To reduce carbohydrates, the molasses in the crumble is optional, reducing total carbohydrate by 11 grams.) 

Always taste your batter to test sweetness, since sweeteners vary in sweetness from brand to brand and your individual sensitivity to sweetness depends on how long you’ve been wheat-free/low carb. (The longer you’ve been wheat-free, the less sweetness you desire.) 

Makes 10 servings 

Crust and crumble topping:

3 cups almond meal *

1 stick (8 tablespoons) butter, softened

1/4 cup Virtue Sweetener (or other sweetener equivalent to 1 cup sugar)

1½ teaspoons ground cinnamon

1 tablespoon molasses

1½ teaspoons vanilla extract

Dash sea salt 
Filling:

16 ounces cream cheese, softened

2 large eggs

2 tablespoons Virtue Sweetener (or other sweetener equivalent to ½ cup sugar)

1 Granny Smith apple (or other variety)

1 cup fresh cranberries

1 teaspoon ground cinnamon 
Method: 
1. Preheat oven to 350° F. 180º C. Gas Mark 4
2. In large bowl, combine almond meal, butter, sweetener, cinnamon, molasses, vanilla, salt and mix.
3. Grease a 9½-inch tart or pie pan. Using approximately 1 cup of the almond meal mixture, form a thin bottom crust with your hands or spoon. (Dip hands or spoon in water to smooth more easily.)
4. In another medium-sized bowl, combine cream cheese, eggs, and sweetener and mix with spoon or mixer at low-speed. Pour into tart or pie pan.
5. Core apple and slice into very thin sections. Arrange in circles around the edge of the cream cheese mixture, working inwards. Distribute cranberries over top, then sprinkle cinnamon over entire mixture.
6. Gently layer remaining almond meal crumble evenly over top. Bake for 30 minutes or until topping lightly browned." 

Both this recipe, and a low carb Cranberry sauce recipe, can be seen here 

If you need help with weight/measurement conversion, see here 

Looking through this blog (and inter-net) you will find many recipes that use low carb flours*, and often when you first start a low carb diet, you may feel confused with which low carb flours to use. You may never have used any of them before and how to use them properly can be daunting. Low carb flours don’t behave like wheat flour, and how to use them in your old regular high carb recipes is a common question.

Libby, at 'Ditch The Carbs' site has a very good article called, 'The Ultimate Guide To Low Carb Flours', which I'm sure many readers will find both interesting and helpful ... you can find it here

Dear reader, a variety of articles, and recipe ideas, are within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues please take these into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use a reliable meter.

All the best Jan