Allergy Friendly Crispy Oat Apple Pie
I’ve been wanting to use the pressure cooker and/or slow cooker for some time now to make a dessert. This was our first attempt, and it came out VERY well. Using a pressure cooker or slow cooker can enhance the overall flavor, and in some cases, save you time. In the case of the pressure cooker, it takes about 20 minutes and presto, dessert is cooked. If you were to cook those apples in the oven, it would take about an hour. On the slow cooker side of things, while it takes much longer, you have the option to add everything before you leave for work, and set a delayed start time. Either way, I see these tools as a real win.
Just a friendly reminder when working with oats- if you are wheat allergic, or have celiac disease, it’s important to use certified gluten free oats. We get ours from GlutenFreeOats.com, and I have to say, I’m quite impressed with their growing standards, and the measures they take to keep people safe. They also happen to be the only corn free oat product I’m aware of. We use their oats for overnight oats, homemade oat milk for the bakery, and of course oat flour for baking. I’ve also recently gotten into making tortillas using the oat flour as well.
Allergy Status: Gluten/Wheat Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Sesame Free, Nightshade Free, Legume Free, Vegan, Corn Free Compatible
For Corn Free: Source safe apples. They shouldn’t have wax on them. Use a safe butter/fat/oil. Make sure each source material is safe for you.
Ingredients For the Pressure Cooker:
52 ounces Organic Apples, large cubes (weighed when cubed)
10 ounces Apple Juice
6 TBSP Organic Cane Sugar
4 ounces Dairy Free Butter
1.5 tsp Organic Ground Cinnamon
1/4 tsp Sea Salt
2 dashes Organic Nutmeg
Wash and cube your apples, then combine all of the ingredients in your pressure cooker, and cook for 20 – 30 minutes. You don’t need to peel the apples first. We opted for 30 minutes, and had a more mushy texture. For something a bit closer to traditional pie, lean towards the 20 minute mark. For the juice, you can use homemade or store-bought.
Ingredients For The Oat Topping:
2 cups Organic Oats
4 droppers Organic Maple Extract
1/3 cup Organic Light Brown Sugar
4 -8 TBSP Dairy Free Butter
Heat a non-stick pan on medium heat and add the butter. You can use up to the full 8 Tablespoons, however, you can use less if desired. When the butter is mostly melted, add the oats. Mix them well with the butter and allow them to sit and cook for several minutes before adding the sugar. Once your sugar has been added, mix again. Finally, after several minutes with the sugar in, add your maple extract. The total amount that we used from our four droppers would make about 1/4 tsp and change of extract. After adding your extract, mix well again. You’ll want to keep a close eye on your oats to make sure they don’t burn. The total cook time is about ten minutes. You’ll notice that the oats won’t be 100% crispy when you take them off of the heat. As they cool, they will crisp up more.
Fun story: our Allergy Kid saw the oat topping sitting out and just started “snacking on it” while watching a movie… He ate most of the mix that I made… I was shocked, but totally couldn’t blame him. They smell amazing, and according to him, they are drop dead delicious.