Rosh Hashanah is right around the corner. And, if you’re like me, you’re probably looking for something to make or bring to a dish for a traditional dinner. I always volunteer to bring a dish for the course that is most difficult for my son to safely eat. For us, that’s usually dessert.
Since apples are a symbolic part of this Jewish holiday, representing the wish for a sweet new year, I’ve decided to make a simple apple crisp. It’s easy to prepare, very popular, and allergy-free.
Allergy-Free Apple Crisp
- 10 cups all-purpose baking apples (such as Granny Smith, if you use a sweeter apple reduce sugar as appropriate), peeled, cored and sliced
- 1 cup white sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 ground nutmeg (note: happily, nutmeg is not a nut!)
- 1/4 cup water
- 2 cups quick-cooking oats
- 2 cups all-purpose flour
- 2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup dairy-free butter, melted
Preheat oven to 350 degrees F (175 degree C). Slice peeled apples using food processor to speed things up, but not too thin or your apples will end up as apple sauce! Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon and nutmeg together, and sprinkle over apples. Pour water evenly over all. Combine the oats, flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. Bake at 350 degrees F for about 45 minutes.
Serve with dairy-free vanilla ice cream (Tofutti makes a good one) and enjoy. Serves 12.