Happy Sunday Baking friends!
I’ve been cooking my way through The Easy Acid Reflux Cookbook by Karen Frazier to help change up my diet and kick the ass of my annoying Acid Reflux.
I do my own adjustments to the recipes of course depending on what my stomach can or cannot tolerate, and I encourage anyone with AF or GERD issues to pick this cookbook up and do the same.
There are so many delicious and comforting recipes in this book, all from scratch and all healthy to keep that pesky AF in check.
I used to go to bed with ice packs on my stomach literally because the pain was so bad. Let me tell you something:
Two HUGE tips for reducing your AF and GERD pain are to 1. Reduce your meal portion intake and make sure you’re eating plenty of low PH foods. And 2. Stop eating at least 3 hours before you go to bed. (I know, easier said than done when you have the munchies but trust me, water will suffice just as well)
Anyway! We all know that no matter what, I’m going to have a sweet tooth. But I HAVE to start baking healthy as well, so when I came across a recipe in the cookbook for an Apple-Plum Crumble, I jumped on it! ALL the fall smells and vibes have been going through my house this weekend.
I took Karen’s recipe and put my own spin on it, eliminating lemon zest from the filling and adding honey along with ground ginger and cinnamon. I added some nutmeg to the oat topping as well and used brown sugar instead of white granulated sugar.
While Karen’s recipe calls to put these in ramekins and use no pie crust, I did mine both ways. I made a full pie with crust and all, and I made personal ramekin servings layering the oat crumble with the fruit until all that was left was some crumb topping. Check it out below!
Spiced Plum-Apple Oatmeal Crumble
For the Filling:
2 large Red Apples
1/4 of a lemon (the juice)
1 Tbsp Maple Syrup
1 Tbsp Honey
2 tsp Ground Ginger/Cinnamon
1 tsp Nutmeg
(Any pie crust homemade or store bought will do if you are opting for a full pie version)
For the Topping:
1 Cup Old Fashioned Oats
1/2 Cup All-Purpose Flour
1/4 Cup Brown Sugar
1 tsp Cinnamon
1 tsp Nutmeg
2 Tbsp Maple Syrup
2 Tbsp Vegetable Oil
INSTRUCTIONS: PREHEAT OVEN TO 375°F
- Prep and chop your fruit, diced nicely. Combine the fruit in a large bowl with the rest of the filling ingredients and set aside.
- Mix all of the topping ingredients together until crumbly.
- Grease your ramekins and prep your pie dish with the crust if using.
- For the 9″ Pie with Crust: Spread some oat topping evenly across the bottom of the pie crust. Fill the pie crust up to the top with fruit. Top with more oats, fold crust over or bake as is for 35 minutes.
- For the Ramekins: Grease ramekins with some PAM and layer oat topping, fruit, oat topping fruit, until you only have topping left. Pop in the oven and bake for 35 minutes.
**Enjoy this warm, and let the scents of fall fill your home this September!**