I am writing this down so I do not forget. I made a gluten free, seed free, soy free, dairy free, egg free apple crumble for the potluck that I was part of last week. The meringue cake I made still had egg in and so I decided to make another dessert that was fruit based. It is the one on the right in the picture.
I wanted to write this down because it was probably the best allergen free crumble I have made and I do not wish to forget. There is just too much going on right now so I will be sure to remember.
I am forgetting to remember.
apple crumble with less allergens
Note: It is truly not just gluten free.
3 apples, peeled, cored and sliced into small pieces
1/2 cup walnut, avocado, coconut, or olive oil depending on what flavor you like or can eat
3/4 cup brown sugar
1/2 cup tapioca flour
1/2 cup coconut flour
1 teaspoon ground ginger
1 teaspoon ground ginger
Preheat oven to 350 degrees Fahrenheit.
Put the apple in the bottom of a 8 by 8 inch pan.
Mix the oil, sugar, flours, cinnamon, and ginger together. Crumble the mixture on top of the apples. I try to cover the apples as much as possible.
Bake for 45 minutes, until the fruit is soft and the crumble golden.
Maybe I will remember now.