9 large apples (such as Empire or Macintosh)
1 tablespoon lemon juice
1 tablespoon orange juice
1 teaspoon grated orange zest
1 teaspoon grated fresh ginger
1 1/2 cups light brown sugar
1 teaspoon cinnamon
3/4 cup rice flour
2 teaspoons tapioca starch
8 tablespoons butter
Heat oven to 350 degrees F. Lightly spray a 9-inch square baking pan with cooking spray.
Peel and slice the apples into medium-size wedges. In a medium bowl, toss the apples with the lemon juice, orange juice, orange zest and ginger. Transfer the apples to the prepared baking pan. Set aside.
In a food processor, combine the brown sugar, cinnamon, salt, rice flour, tapioca starch and butter. Pulse until the mixture resembles a crumble. Sprinkle the crumble over the apples.
Bake for 45 minutes, or until bubbling.
Serve topped with vanilla or cinnamon ice cream.
Makes 6 servings.
Source: Dina Altieri, instructor at the New England Culinary Institute, Montpelier, Vermont
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