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Low Histamine Quinoa Apple Crisp-GF, DF, Oat free

Yields1 ServingPrep Time20 minsCook Time35 minsTotal Time55 mins

Slightly chewy and warm with the distinct apple crisp flavor.

Filling
 4 apples (any kind, I like fuji)
 1 ½ tbsp sugar
 1 tbsp gluten-free flour blend
 ¾ tsp cinnamon
Crisp Topping
 1 cup cooked quinoa
 1 cup brown sugar
 6 tbsp extra light tasting olive oil
 ½ cup gluten-free flour blend
 ¼ tsp salt
Histamine Level: 0
1

Preheat oven to 375°F. Grease a 9x9 baking dish with olive oil and set aside.

Filling
2

Peel, core, and slice apples.
In a medium size bowl combine apples, sugar, flour blend, and cinnamon.

3

Spread the filling mixture evenly in the baking dish.

Crisp Topping
4

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.

5

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.

Notes:
6

Quinoa hack: Cook the quinoa in the instant pot. I used a recipe from A Mindful Mom. I'll place the link below.

Nutrition Facts

0 servings

Serving size