Low-Fat Apple and Raspberry Crumble

Low-Fat Apple and Raspberry Crumble

Millions of Americans suffer through seasonal misery with allergy symptoms like teary or itchy eyes, runny nose, sneezing, and fatigue. Fortunately, there are a number of ways to find relief from seasonal allergies. One way is to eat a diet containing quercetin – a bioflavonoid that dampens the release of histamine, the substance responsible for allergic reactions. The recipe below is a delicious dessert free of egg, dairy, and gluten, and with plenty of quercetin.



  • 5 large cooking apples (like Granny Smith, Gravenstein, McIntosh, or Pink Lady), preferably organic, cored and sliced – leaving skin on the slices
  • 1 cup unfiltered, unsweetened organic apple juice
  • 2 cups gluten-free rolled oats (Bob’s Red Mill is a widely available brand.)
  • 2 Tbsp butter
  • 3 Tbsp lightly packed brown sugar
  • 3 tsp cinnamon
  • 1/2 tsp ginger
  • Juice of 1/2 lemon


  1. Preheat oven to 350 degrees.
  2. Arrange apple slices in a buttered baking dish. Sprinkle raspberries on top. Mix lemon and apple juices. Pour over the fruit.
  3. Mix rolled oats, sugar, and cinnamon in a bowl. Cut in butter with fingers until evenly dispersed. Cover apples and raspberries with oat and sugar crumble topping.
  4. Bake for 45 to 60 minutes. Serve hot or cold.


Last Updated: October 8, 2018
Originally Published: November 11, 2011