Sourced from: Infinite Health Blog, by Dr. Davis,
originally posted on the Wheat Belly Blog: 2012-11-18
Apple Cranberry Crumble
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 – fiber); divided among
10 slices, that’s 5.9 grams net carbs per serving, a
quantity most tolerate just fine. (To reduce carbohydrates, the
molasses in the crumble is optional, reducing total carbohydrate
by 11 grams.)
Other good choices for sweeteners include
liquid stevia, stevia glycerite, powdered stevia (pure or
inulin-based, not maltodextrin-based), Truvía, Swerve,
and erythritol. And 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. (The longer you’ve been wheat-free, the
less sweetness you desire.)
Crust and crumble topping
3 cups almond meal
1 stick (8 tablespoons) butter, softened
1 cup xylitol (or other sweetener equivalent to 1 cup sugar)
1½ teaspoons ground cinnamon
1 tablespoon molasses
1½ teaspoons vanilla extract
Dash sea salt
16 ounces cream cheese, softened
2 large eggs
½ cup xylitol
(or other sweetener equivalent to ½ cup sugar)
1 Granny Smith apple (or other variety)
1 teaspoon ground cinnamon
1 cup fresh cranberries
Preheat oven to 350°F.
In large bowl, combine almond meal, butter,
sweetener, cinnamon, molasses, vanilla, and salt and mix.
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.
In another bowl, combine cream cheese,
eggs, and sweetener and mix with spoon or mixer at low-speed.
Pour into tart or pie pan.
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.
Gently layer remaining almond meal
crumble evenly over top. Bake for 30 minutes or until
topping lightly browned.