My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Friday, April 11, 2014

Egg Free, Dairy Free, Nut Free Apple Crisp

This Apple Crisp is the best that I've ever had. The apples are tender and perfectly flavored. The topping has a perfect texture - crispy and a bit chewy.

Apple Crisp

10 apples, peeled, cored, and sliced fairly thin
1 cup brown sugar, divided use
2 tsp cinnamon
4 tsp vanilla extract, divided use
2 cups quick cooking oats
2/3 cup flour
6 tbsp. dairy free margarine, cut into pieces

Combine the apples, 1/4 cup brown sugar, cinnamon, and 2 tsp vanilla extract. Pour the mixture evenly into a sprayed 9x13 baking dish. In a separate bowl, combine the oats, remaining 3/4 cup brown sugar, and flour. Add the margarine and remaining 2 tsp vanilla extract. Mix with your hands until crumbly. Sprinkle evenly over top of the apples. Bake at 350 for 50-55 minutes or until the topping is crisp and the apples are tender. Allow the Apple Crisp to cool for 30 minutes before serving. Serve warm or chilled. Store leftovers covered in the fridge.

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