Oral Allergy Syndrome Friendly Cinnamon-Cardamom Apple Crumble Bars
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Learn more →Ingredients
16 servings
For the crust and crumble
- 1 ½ cups rolled oats
- 1 cup rice flour
- ½ cup tapioca starch
- ¾ cup packed light brown sugar
- 1 tsp ground ceylon cinnamon
- ½ tsp ground cardamom
- ¼ tsp fine salt
- ¾ cup unsalted butter, cold and cut into ½-inch cubes
For the apple filling
- 3 medium apples (about 1 ½ lb), peeled, cored, and cut into ½-inch dice
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.
- 3 tbsp light brown sugar
- 1 tsp ground ceylon cinnamon
- ¼ tsp ground cardamom
- 2 tbsp tapioca starch
- 1 tbsp unsalted butter
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting the bars out later.
- 2
In a large mixing bowl, whisk together the rolled oats, rice flour, tapioca starch, 3/4 cup brown sugar, 1 tsp Ceylon cinnamon, 1/2 tsp cardamom, and salt until evenly combined. Add the cold butter cubes and work them in with a pastry cutter or your fingertips until the mixture resembles coarse, clumpy crumbs with some pea-sized pieces of butter remaining — do not overwork into a smooth dough.
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