A crumble is a baked dessert that typically consists of a fruit filling topped with a crumbly mixture. It is an ooey gooey and delicious dessert. And YES there are still desserts for kidney disease. To make a crumble, the fruit is usually mixed with sugar and sometimes other ingredients like spices or lemon juice. The mixture is then placed in a baking dish and covered with a crumbly topping. The crumble is baked in the oven until the fruit filling is cooked and bubbling, and the topping becomes golden and crispy. It is a comforting and simple dessert that highlights the natural flavors of the fruit while providing a satisfying contrast between the soft fruit filling and the crunchy crumbly topping.
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Crumble Toppings and CKD
When it comes to making crumbles, oats can be a versatile and nutritious ingredient for the crumbly topping. Here are a few different types of oatmeal commonly used in crumbles, along with a nutrition comparison and their benefits:
- Rolled oats: Rolled oats are often recommended for individuals with chronic kidney disease (CKD). They have a lower phosphorus content compared to other forms of oats, such as quick oats or instant oats. Controlling phosphorus intake is important for people with CKD, as impaired kidney function can lead to difficulties in excreting excess phosphorus, potentially leading to mineral imbalances. Rolled oats can provide a wholesome and satisfying texture to the crumble while offering moderate amounts of fiber and other nutrients.
- Quick Oats: Quick oats are rolled oats that have been further processed into smaller, thinner flakes. They cook faster than regular rolled oats and can be used in crumbles for a softer texture. Quick oats typically have a higher phosphorus content compared to rolled oats so it is important to consider portions to limit excessive phosphorus intake if you have CKD.
- Oat Flour: Oat flour is a good gluten-free alternative to regular all-purpose flour. It is made by grinding whole oats into a fine powder. Oat flour adds a delicate and tender texture to the crumble. Similar to quick oats, it has a higher phosphorus content so it is important to monitor phosphorus intake for individuals with CKD.
Top Fruits For Desserts For Kidney Disease
With CKD you may be wondering what fruits can I include in a crumble. Here is a breakdown of the nutrition information of some common options:
Apples – 50 mg potassium per ½ cup
Raspberries – 98 mg potassium per ½ cup
Blackberries – 123 mg potassium per ½ cup
Strawberries – 134 mg potassium per ½ cup
Peaches – 155 mg potassium per ½ cup
Tips For Making The Perfect Crumble
Making the perfect crumble shouldn’t be hard. Here are some top tips to make yours a success.
Fruit Selection: Choose ripe and flavorful fruits for your crumble. Opt for fruits that are in season for the best taste and texture. You can also use frozen fruits as a cheaper alternative while still maintaining good flavour and texture.
Layering: Make sure the topping covers the fruit completely and is evenly distributed and not overly thick, as the fruit may not cook evenly.
Baking: Bake the crumble in a preheated oven according to the recipe instructions. These ramekins do just the trick. The baking time will depend on the fruit used. The fruit should be bubbling and tender, and the topping should turn golden brown and crispy. If using frozen fruits, the cook time should be longer so just pay attention to recipe instructions to get the most delicious desserts for kidney disease..
- Nonstick cooking spray
- 3 Fresh peaches, pitted and diced
- 1 cup Fresh blueberries
- 1/4 cup Sugar Plus 1 tsp
- 1 tsp Lemon juice
- 1/2 cup Rolled (old-fashioned) oats
- 1 TBSP All-purpose flour
- 2 TSBP Butter, melted
- 1 tsp Cinnamon
- Preheat the oven to 375°F. Coat four oven-safe ramekins with nonstick spray and set them on a baking sheet.
- In a small bowl, combine the peaches, blueberries, 1 teaspoon of the sugar, and the lemon juice. Divide the fruit mixture evenly among the ramekins.
- In a medium bowl, combine the oats, flour, remaining ¼ cup sugar, the melted butter, and the cinnamon. Spoon the crumble mixture evenly over the fruit in the ramekins.
- Bake for 25 to 30 minutes, until the topping is golden brown and the fruit is bubbling.
This article was written by Natasha Arabian, Nutrition Student Volunteer.
This article was reviewed by Emily Campbell, RD CDE MScFN.