Desserts aren’t easy to come by in the allergy free world. At times it seems like everything is laden with dairy, eggs, and especially gluten. Thankfully the world is on our side in helping us find alternatives to old favorites that can be safe and tasty all at once!
Apple Crisp is a great alternative to an apple pie or apple dump cake that is more than likely going to not be safe. Plus it’s much easier to tweak and still enjoy the flavors than some other desserts seem to be! I’ve interchanged the pie filling with different fillings such as cherry or peach and it always turns out wonderful! I haven’t tried it with blueberry, but I’m sure if it is available as a pie filling then it’d also taste amazing!
There are a LOT of gluten free flour choices out there, the addition of xanthan gum here isn’t important so don’t let that influence your choice of gluten free flour. If you have a gluten free flour you like it should work great in this recipe whether it has xanthan gum or not!
My house uses a dairy and soy free olive oil butter in place of standard butter or margarine. It’s got a good flavor and acts like butter. As long as your butter alternative is able to melt and act like butter in most baking situations it should work great in this recipe as well!
To cook this I recommend using a glass dish as it should cook similar to a crustless pie. Two 10 inch pie plates are what I always use for these fruit pie crisps.
Apple Crisp – Top 8 Allergy Free!
Ingredients:
Filling: 1 C. Gluten Free flour 1 C. Sugar 1 tsp. Baking powder 1/4 C. Dairy free butter, melted 2 (21 oz). Cans Apple Pie Filling Crisp: 3/4 C. Gluten Free Oats 1/2 C. Gluten Free flour 1/4 C. Brown sugar 1 tsp. Cinnamon 1/2 C. Dairy free butter, cold
Instructions:
- Preheat oven to 375 degrees Fahrenheit. Combine the gluten free flour, sugar, and baking powder for filling. Set aside.
- In your dish, pour melted dairy free butter evenly over the bottom to coat. Put half of the melted butter in each pie dish.
- Divide the flour mixture in half and sprinkle the mixture evenly on top of the melted butter. Half of the flour mixture will go into each pie dish.
- Layer the pie filling over the dry base. One can will go into each dish.
- Combine the dry ingredients for the crisp in a medium bowl.
- Cut the cold dairy free butter into chunks and use a fork to combine it with the dry oat mixture.
- Sprinkle half of the crisp mixture over each of the pie fillings.
- Bake at 375 degrees for about 30 minutes, until the oats are a golden brown.
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