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Apple/Cranberry Crisp (Gluten-Free)

This recipe comes to us from Sally Austin.

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

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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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