This sugar-free blackberry crumble swaps all the sugar for Jaca allulose, baking juicy fresh blackberries under a buttery cinnamon streusel for a warm summer dessert with about 5 grams of sugar per serving — all of it from the fruit.
This is a Jaca-adjusted, healthier version of a classic blackberry crumble: every bit of sugar is replaced with Jaca allulose at twice the volume, so it bakes up sweet and golden with no added sugar.
Ingredients:
For the blackberry filling:
- 6 cups fresh blackberries (about 3 lb)
- 1½ cups Jaca allulose (replaces ¾ cup sugar)
- 5 tablespoons cornstarch
- ⅓ teaspoon ground cinnamon
- Zest of 1 lemon
For the crumble topping:
- 2 cups all-purpose flour
- 2 cups Jaca allulose (replaces 1 cup brown sugar)
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 10 tablespoons (1¼ sticks) butter, melted
Instructions:
- Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking dish and set it on a rimmed baking sheet to catch any bubbling juices.
- In a small bowl, stir together 1½ cups Jaca allulose, the cornstarch, ⅓ teaspoon cinnamon, and the lemon zest. Add the blackberries and toss gently until evenly coated. Spread into the prepared dish.
- In another bowl, combine the flour, 2 cups Jaca allulose, ½ teaspoon cinnamon, and the salt. Pour in the melted butter and stir with a fork until the mixture forms clumps the size of peas.
- Scatter the crumble topping evenly over the berries.
- Bake for 50–60 minutes, until the topping is golden and the berry juices bubble at the edges. Because Jaca allulose browns faster than sugar, check at about 35 minutes and loosely tent with foil if the top is deepening too quickly.
- Cool at least 20 minutes so the filling can set, then serve warm — wonderful with a scoop of ice cream or whipped cream.
Prep 10 min · Cook 55 min · Total about 1 hr 5 min · Serves 8
