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    Scott Adams

    Apple/Cranberry Crisp (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Sally Austin.



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    Filling:
    3 cans apple pie filling
    1tablespoon lemon juice
    1 cup dried cranberries

    Topping:
    1 ½ cup gluten free granola
    20 Mi-del gluten-free gingersnaps, chopped or broken
    4 tablespoons melted butter

    Directions:
    Spray a 9” x 13” pan with oil spray. Spread apple pie filling into pan. Mix in cranberries with lemon juice (adds tartness). Mix gingersnaps and granola together, spread evenly on top. Drizzle melted butter on topping, spread through.

    Bake at 350F degrees for 20-30 minutes till golden brown and bubbling at sides

    Serve warm with ice cream or whipped cream.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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