This gluten-free, dairy-free, egg-free allergy friendly apple crisp is not only tasty – it’s cozy comfort food, the ideal dessert for chilly weather. Pre-cooking the apples before baking insures a perfect dessert every time.

Serves 12

Allergy Friendly Apple Crisp

Gluten Free Dairy Free Egg Free

Allergy Friendly Apple CrispFilling:

3 pounds (about 6-7) Golden Delicious apples

2 tablespoons lemon juice

¼ cup granulated sugar ( or substitute with 1/8 cup honey or maple syrup)

1 teaspoon ground cinnamon

2 tablespoons coconut oil or oil of choice

½ cup reduced apple cider* or unsweetened applesauce

Topping:

8 tablespoons butter or dairy-free substitute of choice

1 cup gluten-free flour blend of choice (or ½ cup brown rice flour + ¼ cup tapioca

starch/flour + ¼ cup potato starch)

1 cup certified gluten-free rolled oats or uncooked quinoa flakes

¼ cup brown sugar (or substitute with 1/8 cup of honey or maple syrup)

¼ cup granulated sugar (or substitute with 1/8 cup of honey or maple syrup)

1 teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

½ teaspoon salt

½ cup unsalted toasted sunflower seeds**

1. Preheat oven to 450 degrees F. Lightly grease an 11×13-inch baking dish. Set aside.

2. Peel and core the apples. Slice them into ¼ to ½-inch wedges and place them in a bowl. Add lemon juice, sugar and cinnamon and toss well to coat.

3. Place oil in a skillet. Set burner to medium heat and toss in apple mixture. Stir gently until apples and sugar start to caramelize, about 2 minutes. Add reduced apple cider and cook for 10 minutes until tender. Pour cooked apples into prepared baking dish.

4. To prepare topping, melt butter and pour into a bowl. Add remaining topping ingredients and mix well to combine. Sprinkle topping over cooked apple mixture.

5. Place baking dish in preheated oven and bake on middle rack for 20 to 25 minutes or until top turns golden brown.

6. Remove from oven and cool slightly. Serve warm by spooning apple crisp onto individual dessert plates or refrigerate for several hours and cut into squares.

Each serving contains 295 calories, 14g total fat, 5g saturated fat, 0g trans fat, 178mg sodium, 44g carbohydrate, 3g fiber, 2g protein.

*TIP To reduce apple cider, pour ¾ cup cider into a saucepan. Bring to a boil. Then lower heat and simmer until cider reduces to ½ cup.

**TIP To toast raw sunflower seeds, place in a skillet over medium heat and stir until golden brown.

Recipe by Madalene Rhyand, director of Living Without’s test kitchen.

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