A classic pudding without the sugar
A fruit crumble is one of those puddings that never really goes out of fashion. The combination of soft, warm fruit beneath a crisp, buttery topping remains as appealing as ever. Making it without sugar is straightforward, and many find the results every bit as satisfying.
This is a pudding that suits almost any occasion. It works after a Sunday roast, as a midweek treat, or when you have guests. You can prepare it in advance, assemble it quickly, and let the oven do most of the work.
Find the best sugar-free alternatives for any recipe with exact conversion ratios. Enter what you are baking or cooking and the type of sugar to replace.
Try our Sugar Substitute Finder free, here on this site →Choosing your fruit
The fruit you use will depend largely on the season. Apples work well in autumn and winter, particularly cooking apples like Bramleys, which break down nicely during baking. Pears make a good alternative, either on their own or mixed with apple.
In summer, berries are an obvious choice. Blackberries, raspberries and blueberries all work, though they tend to release more liquid than firmer fruits. Mixing berries with apple can help balance this out.
Rhubarb deserves special attention. Its natural tartness makes it particularly well suited to sugar free baking, as even with sweetener the finished dish has a pleasant sharpness rather than cloying sweetness. Forced rhubarb, available from around January, is more delicate. Outdoor rhubarb, which appears later in spring, has a stronger flavour and deeper colour.
Frozen fruit is perfectly acceptable when fresh is not available. There is no need to defrost it first, though you may need to add a few minutes to the cooking time.
Making the crumble topping
The topping follows a simple formula: flour, butter and sweetener, rubbed together until you have a mixture resembling coarse breadcrumbs. Plain flour is the standard choice, though wholemeal flour adds a slightly nuttier texture. Some people use oats for part of the flour, which gives a chewier result. For those avoiding gluten, ground almonds or gluten free flour blends can be substituted.
For a basic sugar free topping, you will need roughly 100g of plain flour, 100g of cold butter cut into small pieces, and three tablespoons of granulated sweetener suitable for baking. Erythritol and stevia blends work well, though some sweeteners can have a slight aftertaste that becomes more noticeable in baked goods. Rub the butter into the flour with your fingertips until no large lumps remain, then stir through the sweetener.
You can add extras to the topping if you like. Chopped almonds, walnuts or hazelnuts give extra crunch. A handful of desiccated coconut works well with tropical fruits. A teaspoon of ground cinnamon or mixed spice adds warmth, particularly with apple or pear.
Putting it together
Arrange your prepared fruit in an ovenproof dish. For firmer fruits like apple, slice them thinly so they cook through properly. Softer fruits can be left whole or halved.
If your fruit needs a little extra sweetness, stir through a few tablespoons of sugar free jam before adding the topping. Be aware that sugar free jams vary considerably in sweetness, and some still contain natural sugars from the fruit itself. Apricot jam works with most fruits and complements rhubarb particularly well.
Scatter the crumble mixture evenly over the fruit. Do not press it down, as this prevents it from crisping properly. Bake at 200C (180C fan, gas mark 6) for around 35 to 40 minutes, until the topping is golden and the fruit is bubbling at the edges.
The crumble can be made in one large dish or in individual ramekins. Smaller portions will cook more quickly, usually in 20 to 25 minutes.
Serve warm with sugar free custard, cream, or sugar free ice cream. It is also good cold the next day, though the topping will soften slightly overnight. Leftovers can be stored in the fridge for up to three days and gently reheated in a moderate oven when ready to enjoy.
