Glutenfree Apple Crumble


Glutenfree Apple Crumble

Ready in: 1 hour
Yield: 9 servings

Apple layer:
30 oz (850 g) apples
lemon juice + lemon zest from 1 lemon
0.7 oz (20 g) erythritol
1 teaspoon ground cinnamon

Curd cheese layer:
26.5 oz (750 g) curd cheese (20 % fat)
1.8 oz (50 g) erythritol

Almond layer:
3 1/2 oz (100 g) ground almonds
1.8 oz (50 g) almond flour
3 1/2 oz (100 g) butter
0.7 oz (20 g) erythritol

1. Preheat the oven to 340 °F (170 °C). Grease a square baking tin lightly with butter.Thoroughly wash the lemon under warm water. Finely zest the lemon, then cut in half and squeeze the juice into a bowl.

2. Peel, core and dice the apples. Drizzle all over with the lemon juice to prevent discolouration. Add the ground cinnamon erythritol, and lemon zest and toss to mix evenly. For the curd cheese filling: Combine the curd cheese with 1.8 oz (50 g) erythritol and stir to blend evenly.

3. Melt 3 oz (85 g) butter in a small skillet over low heat. Transfer to a bowl and leave to cool. Sift the ground almond and almond flour and erythritol into a large bowl. Add the melted butter and stir to mix evenly.

4. Spread 1/3 of the almond mixture over the bottom of the baking dish. Top with half the apples. Spoon the curd cheese filling evenly on top. Repeat the layers, then finish with a layer of the almond mixture. Dot with the remaining butter.

5. Bake in the oven until golden, about 35-40 minutes. Serve with whipped cream to taste.

Per serving:

Energy: 309 kcal / 1294 kJ
Fat: 19,7 g
Carbohydrates: 17,5 g
of which sugars: 13,9 g
Protein: 15,2 g
Fibre: 4,2 g


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