This one is something I have wanted to tackle for awhile. I pulled from several different recipes to combine into this one dessert. The filling recipe is thanks to the folks at Lowcarbyum. The caramel sauce is credited to AlldayIdreamaboutfood. She puts out some amazing dessert recipes. The crust and crumble are each from recipes I wrote down in the past for a pie and an apple crisp. I noodled on this pie for awhile and brought all these things together into one amazing dessert. Jicama is the sub in for apples. it is pretty widely available at many chain grocers. I grabbed mine at Meijers. I did not take separate pics of the finished components. Here is the pie before the oven and a pic of it plated up for my wife to eat tonight. Recipes follow the pics
Pie Filling
Crust
Apple Crumble
Mix all the ingredients and it will form a nice crumble for topping the pie.
Add the filling to the partially baked crust. Top with the crumble. I used almost all of it on top the pie. Baked at 350F for around 30 minutes. Top with foil if the crumble starts getting to dark.
While it is baking you can make the caramel sauce. The sweeteners called out in this really matter as the sauce will not recrystalize if you use them. If you use other SF sweeteners it likely will. It will still be good but you will have to warm it each time you use it.
Caramel Sauce
Give this a try you might just be surprised at what a good fake this one is.
Pie Filling
- 4 cups diced jicama
- 2/3 cup allulose (can use erythritol, monk fruit , splenda etc.)
- 1/2 cup butter
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1 tsp vanilla
- 2 tsp apple extract
Crust
- 1 1/4 cups almond flour
- 1/4 cup of butter melted
- 1 egg
- 3 tbsp Golden Lakanto Monk Fruit (could probably sub in Swerve brown or even just use any sweetener)
Apple Crumble
- 1 1/4 cups almond flour
- 1/3 cup chopped pecans
- 1/3 cup butter
- 1/3 cup Brown Swerve
- *optional 1 tsp apple pie spice
Mix all the ingredients and it will form a nice crumble for topping the pie.
Add the filling to the partially baked crust. Top with the crumble. I used almost all of it on top the pie. Baked at 350F for around 30 minutes. Top with foil if the crumble starts getting to dark.
While it is baking you can make the caramel sauce. The sweeteners called out in this really matter as the sauce will not recrystalize if you use them. If you use other SF sweeteners it likely will. It will still be good but you will have to warm it each time you use it.
Caramel Sauce
- 1/2 cup butter
- 6 tbsp Brown Swerve
- 6 tbsp Boca Sweet (can substitute Allulose and it will not recrystallize)
- 1 cup heavy cream
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 4 tbsp water
Give this a try you might just be surprised at what a good fake this one is.