This crisp uses low acid apples like Fuji or Gala and avoids acidic triggers like tart apples or citrus. The topping combines oats, a touch of cinnamon, and a buttery crumble for the perfect soft-baked comfort food. Sweetened naturally with maple syrup and lightly spiced, this dessert is GERD-safe and easy to digest, while still delicious and satisfying.

Ingredients Needed:

For the Topping:

⅓ cup whole wheat pastry flour or oat flour: gentle on digestion.
½ cup old fashioned rolled oats: soft texture and reflux-friendly.
⅓ cup dark brown sugar or coconut sugar: mild sweetness.
¼ cup raw chopped pecans: optional, use less for lower fat.
¼ teaspoon cinnamon: skip if sensitive.
¼ teaspoon salt: optional.
¼ cup vegan butter or coconut oil, cold: for crumbly texture.

For the Filling:

5–6 Gala, Fuji, or Golden Delicious apples: peeled, cored, thinly sliced.
⅓ cup pure maple syrup: gentle, natural sweetener.
1 teaspoon cinnamon: optional.
Pinch of nutmeg: optional.
1 tablespoon vanilla extract: acid-neutral flavoring.

How To Make Low Acid Apple Crisp:

Prep the Oven: Preheat oven to 350°F. Lightly grease an 8×8-inch baking dish and set aside.

Make the Topping: In a bowl, combine flour, oats, sugar, cinnamon, salt, and pecans. Add cold vegan butter or coconut oil. Use your hands or a pastry cutter to mix until crumbly. Refrigerate topping while you prep the filling.

Make the Filling: In a large bowl, combine sliced apples, maple syrup, cinnamon, nutmeg, and vanilla. Let sit 5–10 minutes to soak.

Assemble: Stir 1/3 cup of the topping into the apple mixture. Spread apples in prepared dish. Sprinkle remaining topping evenly over top.

Bake: Place baking dish on a baking sheet. Bake 45–55 minutes until topping is golden and filling bubbles at edges. Cool 10 minutes before serving.

Recipe Tips:

Use Fuji, Gala, or Golden Delicious apples for lower acidity.
Swap bourbon with vanilla extract to avoid reflux triggers.
Reduce pecans or skip to lower fat content.
Avoid tart apples like Granny Smith.

How to Store & Reheat:

Room Temperature: Keep covered up to 1 day.
Fridge: Store in airtight container for up to 4 days.
Freezer: Freeze up to 2 months. Reheat at 300°F until warm.

Nutrition Facts (approx. per serving):

Calories: 270
Sodium: 60 mg
Protein: 3 g
Fat: 10 g
Carbs: 43 g
Fibre: 4 g
Sugar: 20 g

FAQs:

What apples are best for low acid apple crisp?
Fuji, Gala, or Golden Delicious are lower acid and gentler on the stomach than Granny Smith.

Can I use coconut oil instead of butter?
Yes. Coconut oil is a reflux-friendly alternative to butter.

Is cinnamon okay for acid reflux?
In small amounts, yes. But skip it if you know it triggers symptoms.

Can I skip the nuts?
Absolutely. It will lower fat and make the crisp even more gentle.

Is maple syrup better than sugar for reflux?
Yes. It’s less processed and generally easier on digestion.

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