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Apple Strawberry-Rhubarb Crisp (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
1 jar (12 oz) strawberry preserves
¼ cup granulated sugar
2 tablespoons GF flour mix
1 lb (3 medium) Granny Smith apples
3 cups rhubarb, cut into ½ inch pieces
1/3 cup butter or margarine, melted
6 or 7 Pamelas Pecan Shortbread cookies (1 ¼ cups) chopped
½ cup chopped almonds
1/3 cup GF flour mix
¼ cup brown sugar
½ teaspoon cinnamon
Mix preserves, sugar, and flour for filling in small bowl. Peel, core and slice apples, then cut in half crosswise. Coat apples and rhubarb with preserves mix and spoon into 8-cup baking dish.
For topping, mix chopped cookies, almonds, flour, sugar and cinnamon. Add melted butter and mix well. Sprinkle evenly over fruit filling. Microwave on high 13-15 minutes or until apples are tender, turning dish after 7 minutes. Let stand about 30 minutes. Serve warm with ice cream or whipped topping.
Can be cooked in the oven- add 1 tablespoon flour to fruit mixture and bake at 350F for 45-50 minutes.
Pine-Apple Crisp - Substitute pineapple preserves for strawberry, omit sugar and reduce flour to 1 tablespoon. Omit rhubarb and use 2 pounds Granny Smith apples. For more tropical flavor use coconut macaroons for some of the cookies and nutmeg instead of cinnamon.
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