Oral Allergy Syndrome Friendly Cinnamon Baked Apples with Oat Crumble
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Learn more →Ingredients
4 servings
For the apples
- 4 medium apples (such as honeycrisp or fuji), halved and cored
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
- 1 tbsp coconut oil, melted
For the oat crumble
- 1 cup rolled oats
- ½ cup raw walnuts, roughly chopped
Chef's tipUse the same amount, keeping the same form - whole, chopped, or toasted. - 3 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground turmeric
- ¼ tsp fine sea salt
For baking
- ¼ cup water
For serving
- 2 tbsp dairy free yogurt or coconut cream (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the apple halves cut-side up in a 9x13-inch baking dish. Use a melon baller or spoon to scoop out the core and seeds, creating a well about 1 inch wide and 3/4 inch deep in each half.
- 2
Brush the cut surfaces of the apples with 1 tbsp melted coconut oil, coating the flesh and the inside of each well.
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