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
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.