1/2cup (50 g) plus 1 tablespoonold-fashioned rolled oats (not instant or quick oats); use gluten-free if following a gluten-free diet
Heaping 1/4 teaspoon cinnamon
Heaping 1/8 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 beaten 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.
Low FODMAP Grape & Apple Crisp
Amount Per Serving
Calories 124Calories from Fat 36
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.