Caramel Apple Crumble
A lower carb and gluten free treat for the holidays or anytime. You can even make it vegan with options listed.
Makes
Serving size
Ingredients
INGREDIENTS FOR CRUMBLE
1 ½ cups (6-ounces) chopped, unsalted pecans
2 tablespoons unsalted butter (or vegan butter), softened
3 tablespoons Swerve® granular
2 teaspoons water
1 teaspoon cinnamon
INGREDIENTS FOR FILLING
1 cup (8-ounces) jicama, peeled and diced
¾ cup (6-ounces) granny smith apples, peeled and diced
¾ cup (6-ounces) Braeburn apples (or another sweet-tangy type), peeled and diced
2 teaspoons lemon juice
2 teaspoons arrowroot powder/flour/starch
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon sea salt
4 tablespoons unsalted butter (or vegan butter), melted
2 tablespoons low carb, sugar free syrup
INGREDIENTS FOR CARAMEL
2 tablespoons unsalted butter (or vegan butter)
1 ½ tablespoons (22 grams) Swerve® brown sweetener
1 tablespoon low carb, sugar free syrup
⅛ teaspoon sea salt
¼ cup (2 ounces) heavy cream (or coconut cream)
⅛ (heaping) teaspoon xanthan gum
1 teaspoon vanilla
Instructions
INSTRUCTIONS FOR CRUST
- Preheat the oven to 350°F.
- Place pecans in a food processor and process until fine. Add all remaining crust ingredients and process until it comes together and resembles a paste. Set aside.
INSTRUCTIONS FOR FILLING
- Toss jicama and apples with the lemon juice and set aside.
- Mix the arrowroot, cinnamon, nutmeg, and salt together then toss with the apples and jicama.
- Mix the butter and syrup together then toss with the jicama and apples.
- Place into a pie pan then evenly spread the pecan mixture on top.
- Place on a baking sheet and bake for 40 to 45 minutes.
- Use a fork to pierce an apple. If there is a slight resistance in the apples, remove from oven. If there is a lot of resistance, bake for another 10 minutes and test again (apples should be tender crisp, not mushy, and jicama will remain crisp).
INSTRUCTIONS FOR CARAMEL AND ASSEMBLY
- In a small saucepan over medium heat, melt the butter. Add the sweetener, syrup, and salt. Stir constantly.
- Cook briefly just until the sweetener granules have melted and starts to boil. Be careful not to burn. Reduce heat if needed.
- Remove from heat and whisk in the heavy cream and xanthan. Once incorporated, return to the heat and stir constantly, bring to a boil.
- Cook briefly, only until the sauce coats the walls of the pan and does a slow drip from the whisk.
- Remove from heat and whisk in the vanilla. Let stand, stirring occasionally until the crumble is done. It will continue to thicken as it cools.
- If sauce becomes too thick, add 1 teaspoon of water at a time until it is thick, but you can drizzle it easily.
- Drizzle caramel over top of the tart.
- Let cool completely then cut into 8 slices and serve.
Cooking Tip
May use all apples, but carbs will increase. If desired, use a store-bought (sugar free) caramel.
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