A warm, comforting crumble made with tender cinnamon-spiced apples and a golden almond flour topping — naturally gluten-free and much lower in carbs than a classic crumble. Sweet without the sugar spike.
Preheat the oven to 180°C (350°F). Lightly butter a medium baking dish (about 20×20 cm / 8×8 in).
Peel, core, and dice the apples into roughly 1.5 cm (½ in) cubes. Toss them in the baking dish with 1 tsp cinnamon and the vanilla extract. Spread evenly.
In a medium bowl, combine the almond flour, rolled oats, remaining 1 tsp cinnamon, erythritol, and a pinch of salt.
Add the cold cubed butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse, clumpy breadcrumbs. Work quickly so the butter stays cold.
Scatter the crumble topping evenly over the apples, pressing it down lightly.
Bake for 28–32 minutes, until the topping is golden and the apples are bubbling at the edges. If the topping browns too quickly, cover loosely with foil for the last 10 minutes.
Allow to cool for at least 10 minutes before serving. Serve warm as-is or with a spoonful of plain Greek yogurt.
Almond flour has a glycemic index close to zero — far lower than wheat flour — and the fat from butter and almonds slows glucose absorption significantly. Cinnamon may also support insulin sensitivity. Carbs come mainly from the apples and oats. Use your usual dosing method agreed with your care team to adjust your bolus, and log this dessert in your journal to track your personal response.
