Apple-canberry crisp

[Professor]

This can also be made with just apples (skip the cranberries, if you don't like them). It's outstanding -- I got the recipe from the GF Gourmet cookbook.

If you are dairy intolerant, use margarine in place of the butter. I have two margarines that I like -- one is soy, and the other is canola. Neither has any dairy, and both work fine in this recipe.

Butter an 8x8 pan, and chop into it 4-5 cps apples, and stir in 1 cp cranberries (fresh or frozen). Sprinkle over it a mixture of 2/3 cp sugar, 2 tsp cinnamom, and 1 tsp allspice.

In a microwaveable bowl, melt 1/4 cp butter. Remove from microwave, and stir in 1 cp sliced almonds, 2/3 cp brown sugar, and 1/3 cp rice flour. Sprinkle this over the apple-cranberry mixture, and bake at 350 for about half an hour.

You really can't tell it from traditional crisp -- it's actually much better. Fattening though -- one night I ate half the pan between baking it at three p.m. and bedtime. On the plus side, though, I did skip dinner!

Lexi