Apple Cranberry Crisp

Nut Free Fish Free Soy Free Gluten Free 

This tasty crisp brings back warm, homey memories of days gone by for those of us who live in apple country. In fact, the first Macintosh apple was grown just down the road from us.

Two medium apples yield about 11/2 cups (375 mL) chopped.
If you cannot tolerate cornstarch, substitute an equal amount of arrowroot starch.
If you have your oven turned on to any temperature between 325°F (160°C) and 375°F (190°C) to bake something else, you can add this crisp to it. The baking time could vary by 5 minutes.

Preheat oven to 375°F (190°C)
3-cup (750 mL) round or oval casserole dish

11/2 cups coarsely chopped apples (375 mL)
1 cup fresh or thawed frozen cranberries (250 mL)
1 tbsp cornstarch (15 mL)
1 tbsp granulated sugar (15 mL)

Crisp Topping
2/3 cup gluten-free large-flake (old-fashioned) rolled oats (150 mL)
2 tbsp gluten-free oat flour (30 mL)
1 tbsp packed brown sugar    15 mL
1/2 tsp  ground nutmeg (2 mL)
3 tbsp butter, melted (45 mL)

1.    Base: In casserole dish, combine apples, cranberries, cornstarch and sugar. Set aside.

2.    Topping: In a medium bowl, combine oats, oat flour, brown sugar and nutmeg. Drizzle with butter and mix until crumbly. Sprinkle topping over fruit. Do not pack.

3.    Cover and bake for 15 minutes. Uncover and bake for 10 to 15 minutes or until fruit is bubbly around the edges, apples are fork-tender and topping is browned. Serve warm.

Replace the oats with buckwheat flakes and the oat flour with amaranth flour.
Ground cinnamon or ginger can be used in place of the nutmeg.
Instead of baking, microwave the crisp, uncovered, on High for 7 minutes or until apples are fork-tender. Let stand for 5 minutes. To brown the topping, place under a preheated broiler for 1 to 2 minutes or until golden brown.

Makes 3 servings.

Excerpted from The Gluten-Free Baking Book by Donna Washburn and Heather Butt © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.

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