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
- Preheat oven to 350 degrees.
- Arrange apple slices in a buttered baking dish. Sprinkle raspberries on top. Mix lemon and apple juices. Pour over the fruit.
- 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.
- Bake for 45 to 60 minutes. Serve hot or cold.
Last Updated: October 8, 2018
Originally Published: November 11, 2011