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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Thank you Oregonian! I don't miss many desserts since giong gluten-free, but this is one of the few. Oh so good... Ingredients:
6 large apples (such as granny smith or mcintosh) |
1 tablespoon lemon juice |
1 tablespoon orange juice |
1 teaspoon grated orange zest |
1 teaspoon grated fresh ginger |
1 1/2 cups firmly packed light brown sugar |
1 teaspoon ground cinnamon |
1 pinch salt |
3/4 cup rice flour |
2 teaspoons tapioca starch |
8 tablespoons butter (1 stick) |
1 quart low-fat vanilla ice cream |
Directions:
1. Preheat oven to 350 degrees. Lightly spray a 9-inch square baking pan with nonstick cooking spray.
2. Peel, quarter, core and slice the apples 1/2-inch thick. In a medium bowl, toss the apple slices with the lemon juice, orange juice, orange zest and ginger. Transfer the apples to the prepared baking pan. Set aside.
3. In a food processor, combine the brown sugar, cinnamon, salt, rice flour and tapioca starch; pulse for 2 to 3 seconds. Add butter in tablespoons and pulse until the mixture is crumbly, with butter pieces no bigger than a pea. Sprinkle the mixture over the apples.
4. Bake 1 hour to 1 hour 10 minutes or until the apples are tender and juices are bubbling in the center. Serve topped with vanilla ice cream.
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