For this crumble, we’ve used coconut flour.

Almond flour provides a really nice consistency for baking, but is not listed as low-histamine in my cookbook as it only suits some people.

If you test carefully and almond flour agrees with you, you could use a mix of flours, or try using cassava flour, another favorite of ours.

Find the low-histamine flour that works best for you (remember everyone reacts differently to various ingredients, always test new ones carefully. I used to totally avoid almond, now I can tolerate almond flour, but it's not an everyday thing.)

And check out The Histamine Intolerance Cookbook for more recipes like this.

Serves 4

Ingredients:

4 medium apples ✅
1 cup gluten-free oats ✅
1/2 cup organic coconut flour ✅
1/4 cup coconut oil, melted ✅
1/4 cup maple syrup ✅
1/2 tsp ginger ✅
½ tsp cardamom ✅

Instructions:

Preheat your oven to 180°C (350°F).
Peel and chop the apples into small chunks, then spread them out in a baking dish.
In a bowl, mix together the oats, coconut flour, melted coconut oil, tiny bit of maple syrup, ginger and cardamom
Sprinkle the oat mixture evenly over the apples.
Bake in the preheated oven for about 25-30 minutes or until the topping is golden and the apples are tender.