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Simple Spiced Apple Crisp (Low Histamine)

Don’t be fooled by the ingredients list— this simple apple crisp is ready in under an hour and feeds the whole family. It’s the perfect low histamine dessert for holidays and fall festivities, as it uses up one of my favorite antihistamine fruits: fresh apples!

About this recipe

Apple pie alternative. While you can make a low histamine apple pie, it takes a lot more work than throwing together an apple crisp right before a holiday party or a big family meal.

Full of fall flavor. This crisp features a few trusted favorite low histamine spices, along with apples, maple syrup, and toasty pecans. All the flavors of fall here in the States!

Easy to freeze ahead. For those preparing a large meal, this low histamine dessert can easily be doubled and prepared & frozen ahead for ready baking the day-of. Simply bake the apple layer, then add the topping layer and freeze until you’re ready to make it. Follow the recipe from the baking stage, adding an extra 10 minutes’ baking time & heating directly from frozen.

Ingredients

Apples: these are the core of your dish (pardon the pun!). Since the skins of the apples contain an abundance of histamine-fighting nutrients, I like to leave those on, but you can peel them off. I used 2 granny smith + a fuji apple because I like the balance of crisp and sweet, but you can use any sturdy variety.

Maple Syrup: along with coconut sugar, the maple syrup is here to sweeten the apple crisp without dumping more refined sugars into your system. But remember that sugar is still sugar, no matter the form, so try to eat this crisp in moderation.

Arrowroot Starch: this root-derived starch is also known as arrowroot flour, a low histamine flour which acts as a thickener for the apple pieces on the bottom. You can skip it if you don’t mind a crunchier apple filling.

Pecans: these nuts help bind the topping for the crisp; you could replace them with any other higher-fat nut or seed, such as pumpkin seeds, macadamias, sunflower seeds, or pili nuts.

Almond Flour: this is more of a healthy filler for the topping than anything, as almonds are a generally well-tolerated low histamine nut.

How to make spiced apple crisp: step-by-step instructions

Step 1. Preheat your oven to 350°F (175°C).

Step 2. Core & slice your apples, and then place them in a large bowl. Add in the apple sauce, maple syrup, lemon juice, arrowroot starch, ginger, vanilla, cardamom, cinnamon, and 1/8 teaspoon salt, and mix well.

Step 3. Pour the apple mixture into your 8×8 (or 9×7) baking dish and bake for 25 minutes.

Step 4. While that bakes, put your oats, pecans, almond flour, coconut oil, coconut sugar, and 1/8 teaspoon salt into a food processor, and blend in pulses until combined but not totally pulverized.

Step 5. Once your apples are done baking, add the topping in scoops (spread it, but don’t press down) and bake for 30-35 minutes, until just starting to brown.

Step 6. Once your apple crisp is done, let it cool for at least 5 minutes and then enjoy!

Recipe notes & tips

Apple types. I’d recommend using the same types of apples you’d use for apple pie, such as granny smith, red delicious, or mcintosh.

Swapping ingredients. Some of you may want to swap out some of the nuts and the grain in this recipe, so before doing that I recommend checking out these articles on: low histamine nuts and low histamine flours.

Homemade Spiced Apple Crisp Recipe Card

As always, if you like the recipe, I really appreciate a review or comment!

Spiced Apple Crisp (Low Histamine)

Spiced Apple Crisp (Low Histamine)

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

A sweet, spiced apple crisp with enough crunch to be the perfect low histamine dessert for fall!

Ingredients

  • 3 large apples, cored and sliced into small pieces
  • 2 Tablespoons apple sauce
  • 2 Tablespoons maple syrup
  • 1 Tablespoon lemon juice
  • 1 1/2 teaspoons arrowroot starch
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt (divided in half)
  • 1/4 teaspoon cinnamon (optional)
  • 1/2 Cup oats
  • 1/4 Cup pecans
  • 1/4 Cup almond flour
  • 3 Tablespoons coconut oil or cocoa butter
  • 3 Tablespoons coconut sugar

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Core & slice your apples, and then place them in a large bowl. Add in the apple sauce, maple syrup, lemon juice, arrowroot starch, ginger, vanilla, cardamom, cinnamon, and 1/8 teaspoon salt, and mix well.
  3. Pour the apple mixture into your 8x8 (or 9x7) baking dish and bake for 25 minutes.
  4. While that bakes, put your oats, pecans, almond flour, coconut oil, coconut sugar, and 1/8 teaspoon salt into a food processor and blend in pulses until combined but not totally pulverized.
  5. Once your apples are done, add the topping in scoops (spread it, but don't press down) and bake for 30-35 minutes, until just starting to brown.
  6. Once your apple crisp is done, let it cool for at least 5 minutes and then enjoy!

Notes

APPLE TYPE: I'd recommend using the same types of apples you'd use for apple pie, such as granny smith, red delicious, or mcintosh.

SWAPPING INGREDIENTS: Some of you may want to swap out some of the nuts and the grain in this recipe, so before doing that I recommend checking out these articles on low histamine nuts and low histamine flours.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 249.2kcalTotal Fat: 12.92ggSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 98.17mgmgCarbohydrates: 32.61ggFiber: 5gSugar: 19.25ggProtein: 3.72gg

Nutrition data is primarily accumulated from online calculators for convenience and courtesy only, and can vary depending on factors such as measurements, brands, and so on. We encourage you to double-check and make your own calculations.

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