Madalina A.
YES! I have an unusually high blood sugar response (i've reached 200 blood sugar from eating 50 grams of bread) and I make crumble type pies all the time which I tolerate well. The secret is using rolled oats for the crumbles, a little nut butter instead of butter and a fruit base made out of high fibre low sugar fruit like cooking apples. Maybe i'll use one spoonfull of maple syrup for a whole pie, but not even that. Since i can't add one of my edited recipes, here is one i recently made:
For 6 portions
2 cooking apples sliced
Around 200 grams pumpkin puree
80 ml milk or vegetarian alternative
1 tbspoon chia seeds or ground flaxmeal
Vanilla essence, pumpkin spice
100 grams rolled oats
1 tablespoon tahini
1 tablespoon maple syrup (optional)
2 extra tablespoons pumpkin puree (i recommend steaming or baking it and pureeing it yourself to avoid any added sugars)
First, in a round pie tray, layer the 2 sliced apples on the bottom, making sure they are equally distributed.
Then there is a "cream layer". Whisk together the pumpkin, milk, chia seeds, spices, vanilla. You can also add a spoonfull of oil at this stage. You will get a fluffy pudding like cream which you pour over the apples.
Lastly, for the oat topping, mix oats with tahini or any other nut butter, maple syrup (it's necessary to properly bind the oats), 2 tablespoons of pumpkin puree and spices if you want. Mix everything well, then with your hands make tiny clumps of oats which you sprinkle over the other two layers, making sure you get those tiny clumps.
Pop it in the oven for 35-40 minutes, 180 celsius, fan oven. You will get the most wonderful crispy on top, soft and flaverful on the inside cake, special enough even for an occasion. You can serve it with yogurt, chopped nuts, a few berries. Other guests can enjoy it with ice cream.
It's excellent served the following day as well
