Eosinophilic Esophagitis Friendly Easy Apple Crisp
Total time1 hr 5 min
Prep time15 min
Cook time40 min
4.6(18)
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Learn more →Ingredients
6 servings
For the apple filling
- 3 lbs apples (about 6 medium), peeled, cored, and sliced ¼-inch thick
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
For the oat topping
- 1 cup old-fashioned rolled oats
- ¾ cup 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 packed light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- 6 tbsp unsalted butter, cold and cut into small cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- vanilla ice cream or whipped cream, for serving (optional)
Can be omittedvanilla ice cream
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish.
- 2
In a large mixing bowl, toss the sliced apples with the granulated sugar, 1 tsp cinnamon, and lemon juice until evenly coated. Transfer the apple mixture to the prepared baking dish and spread into an even layer.
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