Super Simple Low FODMAP Grape & Apple Crisp
OK so hopefully by now you know that 20 grams of apples is considered a low FODMAP serving. Not enough for apple crisp, so I thought, “How Can I Make a Low FODMAP Apple Crisp”?
And then I thought of grapes, which have no detectable FODMAP content. Why not combine these fruit under a buttery, brown sugary oat crisp topping? Why not indeed. We give you Low FODMAP Grape & Apple Crisp!
UPDATE: In late 2021 and early 2022 both Monash University and FODMAP Friendly have re-tested grapes. The main Takeaway is that the grapes initially tested showed no FODMAPs by Monash. Subsequent tests by Monash showed FODMAP content. The grapes you buy will not be the same as either the batches tested. What the science tells us is that grapes can contain no FODMAPs, or they can. FODMAP Friendly has recently (same time frame) lab tested grapes and found no FODMAPs – serving size 150 g. These results do not contradict one another. They simply reflect the fruit that was lab tested at the time – which will be different from the grapes you buy.
Please read our article What If Monash University & FODMAP Friendly Lab Tests Differ?
You can read more about apples in our article Are Apples Low FODMAP?
Apples & Grapes?
Sure! Why not? Cooking the grapes and apples together makes a fabulous, juicy, fruit-filled filling for this low FODMAP crisp.
You can make double the amount of the crisp topping and put half in a zip top plastic bag and freeze it for up to a month. This way you can make this crisp in no time!
Even when you do make it from scratch when you need it, you will be done before the oven preheats.
This dish is so easy that it is the perfect starter dessert for newbie bakers or even kids.
Low FODMAP Grape & Apple Crisp
This Low FODMAP Grape & Apple Crisp is very easy to make and will be ready to go in the oven by the time it preheats.
Grape & Apple Filling:
- 3 cups (450 g) seedless red grapes, halved
- 2 cups (240 g) chopped peeled Pink Lady apples
- 6 tablespoons (85 g) unsalted butter
- 3/4 cup (160 g) firmly packed light brown sugar
- 1/2 cup (73 g) plus 1 tablespoon low FODMAP gluten-free flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1/2 cup (50 g) plus 1 tablespoon old-fashioned rolled oats (not instant or quick oats); use gluten-free if following a gluten-free diet
- Heaping ¼ teaspoon cinnamon
- Heaping ⅛ teaspoon salt
Preheat the oven to 375°F/190°C. Coat a 9-inch (23 cm) pie plate with nonstick spray; set aside.
Place the grapes and apples into the pie plate and toss together to mix
For the Crisp Topping: Melt the butter in a medium-size microwave-safe mixing bowl in the microwave on low. (Or melt the butter in a small saucepan on your stove top, if you like, then transfer to a medium-size mixing bowl.) Whisk in the brown sugar, then whisk in the flour, oats, cinnamon, and salt until well combined. Use your hands to help form clumps then scatter them evenly over the fruit waiting in the pie plate.
Bake for about 40 to 45 minutes or until filling is bubbly and topping is golden brown. Let sit for 5 minutes before serving. The Low FODMAP Grape & Apple Crisp may be served warm, at room temperature, or re-warmed after cooling and is best the day it is made. You can store it at room temperature lightly covered with foil overnight but the topping will lose a bit of its crispness.
- Did you know that grapes have shown no detectable FODMAPs in lab testing? They are a wonderful low FODMAP fruit to include in your diet.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.