1 jar (12 oz) strawberry preserves
¼ cup granulated sugar
2 tablespoons gluten-free 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 gluten-free flour mix
¼ cup brown sugar
½ teaspoon cinnamon
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.