Before jumping to the recipe, don't miss the HELPFUL RECIPE TIPS in the post! I hope you'll find them useful and will love this fantastic recipe.
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.
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.
- 1/2 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 tsp salt
- 1tsp citric acid ~ or 3 Tbsp 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.
- Need a buttermilk sub? Add citric acid to almond milk or heavy whipping cream.
- Need lemon juice for any recipe ~ citric acid.
- Bleach alternative? Citric acid.
- Does your dishwasher and glassware need a good cleaning? Citric acid.
- Want to make fizzy bath bombs? That’s right ~ Citric acid.
You can find the best deal here…
- 1/2 cup Butter
- 1 tbsp Cinnamon
We like a lot of cinnamon around here. So we usually use more then the amount stated int he recipe.
- 1/4 tsp Nutmeg
- 1/8 tsp 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 tsp Green Apple Extract
- 1 tsp Vanilla Extract
Topping~
- 1 1/2 cup Walnuts
- 1/2 cup Unsweetened Coconut
- 2 tbsp 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 1/4 tsp 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 tbsp Erythritol *to taste
- 1 tbsp Coconut Oil
- 1/4 tsp Salt
- 1/2 tsp 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
Keto Green Apple Crumble with Jicama
Equipment
Ingredients
Filling
- 4 cup Jicama Chopped
- 1/2 cup Erythritol
- 1 tsp salt
- 1 tsp citric acid * or 3 tbsp lemon juice to taste
- 1/2 cup Butter
- 1 tbsp Cinnamon
- 1/4 tsp Nutmeg
- 1/8 tsp Cloves
- 2 tsp Green Apple Extract
- 1 tsp Vanilla Extract
Topping
- 1 1/2 cup Walnuts
- 1/2 cup Unsweetened Coconut
- 2 tbsp Sugar Free Maple Syrup
- 1 tbsp Erythritol *to taste
- 1 tbsp Coconut Oil
- 1/4 tsp Salt
- 1/2 tsp Almond Extract
Instructions
- Combine chopped jicama with butter, sweetener, and spices in a large saucepan.
- Cook over medium heat until jicama has softened. Stir occasionally. Ususally 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 homemade whipped cream. Link to the recipe in the post.
Notes
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Nutrition
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.
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