Low Histamine Stuffed Baked Apples with Oat Crumble
Warm, tender baked apples filled with a buttery oat crumble are the kind of dessert that feels indulgent without requiring a long list of complicated ingredients. Each apple is cored and brushed with melted butter and maple syrup before being packed with a golden oat topping seasoned with Ceylon cinnamon — a gentler spice choice that keeps things well within low-histamine territory. The whole dish bakes in about 40 minutes, filling your kitchen with a cozy, caramel-like aroma that makes it hard to wait. Desserts that fit a low-histamine approach can feel limiting, especially when so many sweet recipes lean on fermented dairy, dried fruits, or vinegar-based components — none of which show up here. Fresh ricotta and a drizzle of honey are offered as optional finishing touches, so you can keep it simple or dress it up depending on how you're feeling. This recipe makes four servings, so it's just as suited to a quiet weeknight treat as it is to a small dinner party where you want something impressive but fuss-free.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the apples
- 4 large firm baking apples (such as honeycrisp or braeburn)
- 1 tbsp unsalted butter, melted
- 1 tbsp maple syrup
For the crumble
- ½ cup rolled oats
- 2 tbsp unsalted butter, cold and cut into small pieces
- 2 tbsp maple syrup
- ¼ tsp ground ceylon cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe uses only a very small amount of true ceylon cinnamon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- 1 pinch salt
For baking
- ¼ cup water
For serving
- ½ cup fresh ricotta, for serving (optional)
- 1 tbsp honey, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Using a melon baller or small spoon, core each apple from the top, removing the seeds and creating a cavity about 1 inch wide and 1½ inches deep, leaving the base intact so the filling stays in place.
- 2
Stir together the 1 tbsp melted butter and 1 tbsp maple syrup in a small bowl. Brush the inside of each apple cavity and the cut top edges with the mixture.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!