This recipe comes to us from Andrea R Howe.
1 can (16 oz.) whole berry cranberry sauce (ocean spray)
¾ cup sugar
2 Tablespoons gluten-free flour mix
¼ cup nuts, chopped
1 cup almond flakes (crush by hand)
1/3 cup packed brown sugar
1/3 cup gluten-free flour mix
1 teaspoon ground cinnamon
¼ cup butter or margarine, melted
Vanilla ice cream or whipped topping (optional)
Preheat oven to 375. For filling place apples in 9x13 baker. Combine cranberry sauce, sugar and gluten-free flour: mix well. Pour cranberry mixture over apples, toss to coat evenly. For topping, combine nuts, almonds, brown sugar, gluten-free flour and cinnamon. Add melted butter to ingredients, mix well. Sprinkle topping over fruit mixture. Bake 35-40 minutes or until fruit is tender. Serve warm with ice cream or whipped topping if desired.