This recipe is from the allergy blog, The Food Allergy Mama
DAIRY, EGG AND NUT FREE APPLE CINNAMON CRUNCH BARS
CRUST
2 c. unbleached all purpose flour
1/2 c. granulated sugar
1/2 c. quick cooking oats (PLUS 1 c. ADDITIONAL OATS TO ADD FOR TOPPING LATER)
1/2 tsp. baking powder
1/4 tsp. salt
1 c. dairy free margarine (I use unsalted Fleischman’s), cut into small cubes
2 T. water
APPLE FILLING
4 c. peeled and thinly sliced apples (I use any variety I have on hand, but love a mixture of different varieties like Braeburn, Cortland, Gala and Granny Smith.
1/4 c. unbleached all purpose flour
3/4 c. brown sugar (light)
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. vanilla
Preheat oven to 350 degrees and spray a 13 x 9 glass baking dish with dairy free baking spray, set aside.
In a medium bowl, combine flour, 1/2 c. sugar, 1/2 c. oats, baking powder and salt with a wire whisk. Add cubes of dairy free margarine and cut in with a pastry cutter or two knives. Once mixture is the size of peas (some bigger chunks are fine too) add the water and stir with a rubber spatula until incorporated. Press half of mixture into prepared baking pan using the back of a measuring cup or spoon, or use your hands but slightly wet them to make this process easier. Set aside. Add an additional 1 c. oats to the remaining flour mixture in the bowl and mix thoroughly using a rubber spatula.
In a medium bowl, combine apples, flour, brown sugar, cinnamon, nutmeg and vanilla. Pour apple mixture over the prepared crust in baking dish. Sprinkle remaining flour/oat mixture over the apples and bake about 45 minutes or until top is lightly golden brown. Cool and cut into squares.
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