Low-Carb Paleo Fruit Crumble Recipe for Weight Loss

I created this healthy crumble in collaboration with Iceland Foods. This dessert suits many diets — gluten-free, low carb, paleo and vegan — contains no refined sugar, and despite being virtuous, is delicious.

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This is a sponsored post. I was paid by Iceland Foods to create the recipe. I received vouchers to buy the ingredients, but all opinions are my own.

The story behind the recipe

I was intrigued when Iceland challenged me to develop a healthy, family-friendly recipe using some of their products. I hadn’t shopped there since I was a child, so I went in with a mix of curiosity and uncertainty, armed with £40 in gift vouchers.

I wasn’t sure what I would find that fit my diet — gluten-free, dairy-free and sugar-free — but I was pleasantly surprised by the range. I found frozen chopped herbs (a big time-saver if you don’t enjoy chopping herbs) and sliced frozen peppers, which are perfect for my style of cooking. I even spotted frozen kale, which will be handy to have in the freezer for quick meals.

I also picked up some grass-fed wagyu beef burgers. I’m usually picky about meat and mostly buy from local butchers, but these claimed high-quality beef and were gluten-free — an uncommon feature in store-bought burgers. They were good value at about £3 for two burgers and convenient for an easy meal. Out of curiosity I also bought ostrich steaks to try something different; ostrich is high in protein, low in fat and tastes similar to beef.

What I particularly liked was the price, variety and convenience of frozen vegetables. Because frozen produce won’t go off as quickly, it reduces waste — a big plus for busy households. We eat a lot of vegetables, and living in a village means I don’t want to shop multiple times a week. Frozen onions, spinach, sweetcorn, peas, Brussels sprouts, peppers, cauliflower, herbs and kale work really well in cooking, and you would hardly notice they weren’t fresh when used in dishes.

The healthy crumble is born

Having completed the I Quit Sugar eight-week programme, I no longer crave sugary treats, but I still like to offer something special when friends visit. This healthy crumble is gluten-free and grain-free, making it suitable for low carb and paleo diets as well as other restricted diets.

What makes the low-carb crumble topping?

The topping combines chopped nuts and coconut oil to add protein and healthy fats, which help slow the absorption of fruit sugars into the bloodstream. This reduces sharp blood sugar spikes and the subsequent cravings that follow a rapid drop. I also add mixed spice for warmth and a little rice syrup for sweetness — you can substitute maple syrup, honey or another sweetener depending on your diet. I prefer rice syrup because it seems to avoid the cravings I used to experience with other sweeteners and is gentle on my stomach.

What fruit is used in the crumble?

I chose a berry crumble base using a frozen mixed red berry pack (raspberries, blackberries, redcurrants and blackcurrants) plus a tin of peaches in juice. If peaches are in season, use 400g of fresh peaches instead of tinned. I sweetened the fruit gently with vanilla stevia — stevia has no fructose, which I try to keep low — but you can use any preferred sweetener. I selected fruits lower in fructose yet sweet enough to produce a pudding without much added sugar.

This is a simple dessert you can make with freezer and pantry staples. It’s easy to prepare, adaptable to many diets, and perfect for serving warm or cold.

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Healthy Crumble (Low Carb; Paleo)

Gluten-free, Dairy-free, Egg-free, Soya-free, Refined Sugar-free, Grain-free, Paleo, SCD, GAPS

5 from 7 votes

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Prep Time
10 mins

Cook Time
20 mins

Total Time
30 mins

Servings
4

Author
Vicki Montague, the Free From Fairy

This recipe was commissioned by Iceland and I was paid to create it, and I received vouchers to buy the ingredients. This did not affect my opinions and they are all my own.