Allergy Friendly Apple Crunch Recipe

I used the Apple crunch as a bit of a cop-out when I realized that I just didn't have the energy to make up another allergy-friendly dish and take pictures of the process. So I took some pictures of my plate and am giving this a "minimalist" try, to see what I think when there are less photos. 

My neighbors have a beautiful tree with four different kinds of apples grafted very successfully into the same trunk. Half of the tree is red and the other half is green. My babies and I love walking past their home just because of that amazing tree. It had a great yield this year and they advertised to the neighborhood that the apples were ready on a first come-first serve basis. I had my hubby pick a box full on the way home from work- and these are what was left after making several batches of apple crunch. 

I'm going to tell you how I made this. Then I'll give you the easy apple crisp way. 

Simple base for homemade gluten-free granola

I had some leftover homemade granola base that I decided to use. Here's how I made it:

This recipe has no wheat, soy, corn, white cane sugar, is vegan and high in protein. 

2 cups GF oatmeal 

1/2 cup honey  

1 teaspoon vanilla

You may decide you'd rather have a different flavoring in place of the vanilla, and if you'd like to add raw nuts or fruit, now is the time. Any already-roasted nuts or dried fruits are often better added after it's baked so they don't get too dry. 

Mixed all ingredients together in a big bowl, tossing until the oats are well-coated. Spread over parchment paper on a large jelly-roll pan. Bake on 450 in the oven for about 15 minutes or until golden and hardened, removing to stir every five minutes or so. 

Apple Crunch

This recipe has no wheat, soy, corn, white cane sugar, is vegan and high in protein. 

I cut up 3 apples, added 1/4 cup each almond and coconut flours and tablespoon of coconut sugar and tossed it all together in a big bowl. 

I put the apple mix in a 8x8 square baking dish and poured the granola on top, about 1/2 inch thick covering the whole pan. 

bake at 350 for 25 minutes- the apples are still a little crunchy and the granola is on the browner side of done. It tastes wonderful. 

Allergy friendly Apple Crisp 

This recipe has no wheat, soy, corn, white cane sugar, is vegan and high in protein. 

The easy apple crisp recipe is an old tried-and true. I must have made it at least 50 times my freshman year of college, and this is just the allergy-friendly version. 

3 large apples cored and cut in thin slices

1 cup of GF flour mix  

1 cup GF oatmeal

1/2 cup honey

1/4 cup butter/shorting/substitute 

toss apples with 1/3 cup of the GF flour and 1/4 cup of the honey. 

Spray your 8x8 square pan and layer the apple mix across the bottom. 

in another bowl stir together the remaining 3/2 cup GF flour mix and 1 cup GF oatmeal until combined. Cut in the butter/shorting/substitute and honey at the same time, and work over until combined into good crumbles. 

bake at 350 for 20 minutes, or until golden brown.