Low FODMAP Apple Crisp Recipe

This hearty Low FODMAP Apple Crisp is made with jicama, fresh lemon juice, cinnamon, white sugar, and a buttery gluten-free crumble topping. This recipe creates a wonderfully warm, sweet, and spiced dessert with a tender “apple” filling. It’s the perfect cozy fall or winter treat, making enough for 6-8 people.

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Low FODMAP Apple Crisp Ingredients

For the filling:

• 1 kg jicama, weighed after peeling
• 50g butter
• 125 ml (1/2 cup) fresh lemon juice (reserve 1/4 cup or 60ml for the corn starch slurry)
• 220 g (1 cup) white sugar
• 2 teaspoons ground cinnamon
• 20-30 g cornflour (cornstarch)
• Good pinch of fine salt

For the crumble:

• 160 g (1 cup) white rice flour or sweet white sorghum flour
• 100 g white sugar or light brown sugar
• 5g (1 teaspoon) gluten-free baking powder
• 1 teaspoon ground cinnamon
• 125 g butter, room temperature, cubed
• 60ml (1/4 cup) low FODMAP milk of choice
• Good pinch of fine salt

How To Make Low FODMAP Apple Crisp

1. Preheat the oven: Preheat the oven to 180°C/356°F.
2. Prepare the jicama: Peel the jicama and slice it into small, bite-sized cubes, around 1cm x 1cm. Jicama is very firm, so small cubes are best.
3. Boil the jicama: Heat a large pot of water over a high heat. Once boiling, add the cubed jicama and cook for 15-30 minutes, or until they reach your desired apple-like consistency. They won’t soften much more in the oven, so it’s important to get the tenderness right at this stage.
4. Create the ‘apple’ filling: Once boiled, drain the jicama well and return it to the pot. Add the butter, 60ml (1/4 cup) of the lemon juice, sugar, cinnamon, and salt.
5. Cook the filling: Stir everything to combine. Cook for about 5 minutes, or until a golden-colored syrup has formed in the pot.
6. Make the slurry: In a small bowl, mix together the remaining 1/4 cup (60ml) lemon juice and the cornflour to form a smooth slurry.
7. Thicken the filling: Pour the slurry over the jicama mixture and stir to combine. The sauce should thicken quite quickly. Cook it for one more minute, then remove it from the heat.
8. Make the crumble: Whisk the dry ingredients (rice flour, sugar, baking powder, cinnamon, and salt) together in a medium mixing bowl.
9. Add the butter: Add the cubed, room-temperature butter. Use your fingertips to rub the butter into the flour mixture until a coarse, moist crumble forms.
10. Finish the crumble: Add the low FODMAP milk and stir with a fork to combine.
11. Assemble the crisp: Pour the ‘apple’ filling into a 30x20cm (or similar size) baking dish.
12. Top and bake: Sprinkle the crumble mixture evenly over the ‘apple’ filling. Place the baking dish on a sturdy baking tray (to catch any drips) and bake for 30 minutes. The crisp is ready when the crumble is browned and the filling is bubbling up through the topping.
13. Serve: Let the crisp cool slightly. Serve it warm with your favorite low FODMAP ice cream (lactose-free) or custard.

Recipe Tips

• What is Jicama? Jicama is a root vegetable with a mild, slightly sweet, and crisp texture. It’s low FODMAP and a great substitute for apples (which are high FODMAP) because it holds its shape and perfectly absorbs the flavors of the cinnamon, lemon, and sugar.
• Cube the Jicama Small: The instructions are clear: cut the jicama into 1cm (less than 1/2 inch) cubes. Because it doesn’t soften as much as apples, small cubes are essential for the right, tender “apple” texture.
• Boil to Your Liking: Do not cut the boiling time short. The jicama will not soften much more in the oven. You must boil it until it reaches the exact tenderness you want in the final crisp. Test a piece before draining.
• Control the Sauce: Jicama doesn’t release water like apples do. The consistency of the filling before you bake it is very close to the final consistency. If you prefer a saucier crisp, add a splash of water or more lemon juice after the cornflour slurry has thickened.

What To Serve Apple Crisp

This low FODMAP apple crisp is delicious on its own, served warm from the oven. For a classic dessert, add a scoop of lactose-free vanilla bean ice cream or a drizzle of homemade low FODMAP custard (made with almond or lactose-free milk). It’s also great with a dollop of lactose-free whipped cream or coconut yogurt.

How To Store Apple Crisp Leftovers

• Refrigerate: Store leftover crisp covered tightly in the refrigerator for up to 4 days. Reheat individual servings in the microwave or place the entire dish back in a 350°F (175°C) oven until warm.
• Freeze: This crisp freezes very well. Let it cool completely, then store it in a freezer-safe, airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Low FODMAP Apple Crisp Nutrition Facts

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 55mg
• Sodium: 150mg
• Total Carbohydrate: 65g
• Dietary Fiber: 7g
• Sugars: 42g
• Protein: 2g

Frequently Asked Questions

• Why use jicama instead of apples? Apples are high in FODMAPs (specifically fructose and polyols), which can cause digestive issues for people with IBS. Jicama is a low FODMAP root vegetable that has a crisp texture, holds its shape when cooked, and does a great job of soaking up the ‘apple pie’ flavors like cinnamon and sugar.
• Does this actually taste like apple crisp? You will be surprised! While jicama’s texture is slightly different (it stays a bit more firm), its mild, neutral flavor makes it the perfect vehicle for the butter, sugar, lemon, and cinnamon. When combined, the filling is sweet, tangy, and tastes very similar to a classic apple crisp.
• Can I use almond flour for the crumble? We do not recommend it for this recipe. While almond flour is low FODMAP in small amounts (1/4 cup), this recipe requires a lot more than that for the crumble. Using that much would make the final dish high in FODMAPs (from excess GOS and fructans). It’s best to stick to white rice flour or sorghum flour.

Try More Recipes:

• Low FODMAP Acai Bowl Recipe
• Low FODMAP Artichoke Dip Recipe
• Low FODMAP Baked Beans Recipe