AuthorStacy SaundersCategoryDessertsDifficultyBeginnerSlightly chewy and warm with the distinct apple crisp flavor.
Gluten-free flour blend recipe- Life After Wheat blend. (I didn't have any of my usual blend from Petite Allergy Treats left so I tried it with this blend and it turned out great!)
Preheat oven to 375°F. Grease a 9x9 baking dish with olive oil and set aside.
Peel, core, and slice apples.
In a medium size bowl combine apples, sugar, flour blend, and cinnamon.
Spread the filling mixture evenly in the baking dish.
In a medium size bowl mix all topping ingredients with a fork until well combined and crumbly.
You should be able to pinch the topping in your fingers and have it stick together. If it is too dry add a little more olive oil.
Spread the topping evenly over the apples. Cover the dish and bake for 25 minutes.
Uncover and cook for 8-10 minutes or until the topping is a golden/dark brown. The apples should be fork tender and the juices bubbling.
Cool for 10-15 minutes before serving.
Quinoa hack: Cook the quinoa in the instant pot. I used a recipe from A Mindful Mom. I'll place the link below.
Since Rosie doesn't tolerate oats yet, I have been on the hunt for an apple crisp substitute for a long time. I tried one recipe that was more like apple streusel a while back. I don't think I used enough oil so it was kind of dry and meh.
I also really wanted a crisp that was made with oil instead of butter because even though I love smart balance margarine, it's a histamine level 1 and Rosie doesn't tolerate it yet.
Enter Quinoa apple crisp! I looked for recipes and found some that used half oats and half quinoa so I figured it might work with only quinoa. And boy did it ever! It's got that slightly chewy texture with the distinct apple crisp flavor.
It would be SO good with low histamine ice cream (recipe coming soon).
I based the recipe off my favorite gluten free dairy free apple crisp from Iowa Girl Eats: https://iowagirleats.com/classic-apple-crisp-recipe/
Ingredients
Directions
Preheat oven to 375°F. Grease a 9x9 baking dish with olive oil and set aside.
Peel, core, and slice apples.
In a medium size bowl combine apples, sugar, flour blend, and cinnamon.
Spread the filling mixture evenly in the baking dish.
In a medium size bowl mix all topping ingredients with a fork until well combined and crumbly.
You should be able to pinch the topping in your fingers and have it stick together. If it is too dry add a little more olive oil.
Spread the topping evenly over the apples. Cover the dish and bake for 25 minutes.
Uncover and cook for 8-10 minutes or until the topping is a golden/dark brown. The apples should be fork tender and the juices bubbling.
Cool for 10-15 minutes before serving.
Quinoa hack: Cook the quinoa in the instant pot. I used a recipe from A Mindful Mom. I'll place the link below.