Oral Allergy Syndrome Friendly Apple Pie Bars
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Learn more →Ingredients
16 servings
For the crust and crumble
- 3 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. - ¾ cup granulated sugar
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
- 3 tbsp cold water
For the apple filling
- 2 ½ lbs (about 5 medium) apples, peeled, cored, and cut into ¼-inch slices
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.
- ½ cup packed light brown sugar
- 2 tbsp unsalted butter
- 2 tbsp cornstarch
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides to use as handles for lifting.
- 2
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold butter cubes and work them in with a pastry cutter or fork until the mixture resembles coarse, pea-sized crumbs with no large butter chunks remaining. Drizzle in the cold water, 1 tablespoon at a time, and toss with a fork until the dough just begins to clump together when pressed — it will look shaggy, not smooth.
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