Extra-Easy Apple Streusel
Sugar-free apple streusel pie built from just 6 pantry ingredients including biscuit mix and a sweetener of choice. A diabetic-friendly dessert that bakes in about 20 minutes.
YIELD
1 recipePREP
20 minCOOK
40 minREADY
1 hrsStreusel-topped apple pie rebuilt for anyone watching sugar intake. Biscuit mix does the work of both crust and streusel, broken down into fine crumbs with diet margarine, then layered top and bottom around canned apples and a pinch of cinnamon. Sugar substitute stands in for granulated sugar, and the whole thing bakes in a hot oven while you do the dishes.
Six pantry ingredients, no pastry rolling, no separate crumb topping to mix up. The biscuit mix crumbs get portioned between a base and a top layer so you get streusel texture on both sides of the fruit filling.
A solid weeknight dessert when you want something warm and fruity without crossing into blood-sugar territory. Dust with a bit of powdered sugar at the end for that bakery-window look, or skip it entirely and stay fully sugar-free.
Kitchen Tips
- Don’t overbake. Sugar substitutes lose their sweetness with too much heat, so pull the pie the moment the crumbs turn light golden.
- Drain half the juice from canned apples if they’re packed in heavy syrup. Too much liquid turns the bottom layer soggy.
- Add 1 tablespoon of cornstarch to the apples if you want a thicker filling that holds its shape when sliced.
- Process the biscuit mix and margarine in short pulses. Over-processing makes the crumbs pasty rather than flaky.
Variations
- Substitute canned peaches or pears for the apples.
- Use real butter instead of diet margarine if sugar is your only concern, not fat.
- Add a handful of chopped pecans or walnuts to the top crumb layer for crunch.
Ingredients
Directions
Spray a 9-inch glass pie pan with cooking spray.
Combine biscuit mix with the 3 tablespoons diet margarine in blender or food processor, using the steel blade.
Process until blended to fine crumbs (mixture will not form a batter; it will have the consistency of heavy flour).
Sprinkle half the flour mixture on the bottom of the pie pan.
Spoon half the apples on top of the flour mixture.
Sprinkle on 4 tablespoons of the sugar substitute.
Spoon on the remaining apples, including any juice in the can.
Sprinkle on the grated peel, if desired.
Add the cinnamon and the remaining 1 teaspoon diet margarine to the remaining flour mixture and process into crumbs.
Sprinkle the crumbs evenly over the apples.
Place on the bottom rack of a preheated 400℉ (200℃). oven and bake 20 minutes, just until crumbs are lightly browned (don’t overbake or sugar substitute will lose its sweetness).
Remove from oven and allow to cool completely.
Stir remaining 2 tablespoons of granulated sugar substitute with confectioners’ sugar, if desired, until blended; sprinkle over the top of the crumbs.
Or omit confectioners’ sugar and simply sprinkle the top of the cooled pie with sugar-free sweetener.
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