The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
7-8 medium baking apples (preferably Granny Smith)
1 Tbsp margarine
1 cup brown sugar
1 cup all-purpose or sweet rice flour
1/2 cup margarine
1/2 tsp salt
1 tsp cinnamon
Peel, core, and thinly slice apples. Grease baking dish lightly with some of the tablespoonful of margarine, and place apples inside. I use a glass deep dish pie dish. Dot with the rest of the tablespoon of margarine.
In a medium bowl, combine flour, brown sugar, salt, and cinnamon. Mix well. Cut in the 1/2 cup margarine to make coarse crumbs. Spread evenly over apples.
Bake at 375 °F for about 30 minutes until apples are soft and crumbs are browned and starting to caramelize.
This topping works with both all-purpose white flour or sweet rice (aka sticky rice or glutinous rice) flour. There is no gluten in sweet rice flour.
This can also be made with 2 pints of blueberries.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.