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PdfSugar-Free Werther’s Apple Crumble (Low Carb)
(Serves 4–6)
Ingredients
Apple Layer
4 medium apples (Granny Smith for tartness)
6 sugar-free Werther’s Original candies (hard or soft caramels)
2 tbsp water
1 tsp cinnamon
½ tsp nutmeg (optional)
1 tbsp lemon juice
Crumble Topping
1 cup almond flour
½ cup chopped pecans or walnuts (optional)
4 sugar-free Werther’s Original candies (hard or soft)
3 tbsp unsalted butter (cold, cubed)
½ tsp cinnamon
Pinch of salt
Prep the apples
Peel (optional) and chop apples into bite-sized chunks.
Toss with lemon juice, cinnamon, and nutmeg.
Caramelize with Werther’s
In a small saucepan, melt 6 Werther’s candies with 2 tbsp water over low heat, stirring often.
Once smooth, stir in the apples and cook 3–4 minutes until lightly softened and coated in caramel.
Make the crumble topping
If using hard Werther’s: Crush 4 candies into coarse powder using a food processor or by sealing in a bag and smashing with a rolling pin.
In a bowl, mix almond flour, nuts (if using), Werther’s powder, cinnamon, and salt.
Add cold butter cubes and rub in with fingers until crumbly.
(If using soft Werther’s instead of crushing): Melt the 4 candies with 1 tbsp of the butter over low heat, then stir this mixture into the almond flour and remaining butter — pinch into clumps for topping.
Assemble & bake
Preheat oven to 350°F (175°C).
Spread the caramel-coated apples in a greased 8x8 baking dish.
Sprinkle the crumble topping evenly over the apples.
Bake 25–30 minutes, until golden and bubbling at the edges.
Serve
Instructions
Cool 5–10 minutes before serving so the caramel sets slightly.
Best enjoyed warm with whipped cream or a scoop of low-carb vanilla ice cream.
Tip: Sugar-free Werther’s can brown faster than sugar, so peek at the crumble after 20 minutes — if it’s getting dark too early, loosely cover with foil for the rest of the baking time.