Oral Allergy Syndrome Friendly Apple Cinnamon Crumb Bars
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Learn more →Ingredients
16 servings
For the flax egg
- 2 tbsp ground flaxseed
- 5 tbsp water
For the crust and crumb
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ cups old-fashioned rolled oats
- ¾ cup packed light brown sugar
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 cup (2 sticks) unsalted butter, cold, cut into small cubes
For the apple filling
- 4 medium apples (about 1 ½ lb), peeled, cored, and diced into ½-inch pieces
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel-like consistency.
- 2
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
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