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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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Wish we could see her follow up studies from the last 5 years.

Thank you, Awol cast iron stomach. It's really hard to tell which ingredient(s) is the wrong one for me. I think I'll eliminate all additives as much as possible because they are unhealthy anyway and then if that doesn't work I'll eliminate corn and dairy, too.

Has anyone ever experienced issues with Bob's Red Mill products? I've noticed that their products are not certified gluten free or at least that's my assumption after reading the packages.

Odd. And I wonder why she thinks she doesn't have Celiac? But her little experiment does show that some people may be going over board with new and separate pots, etc

Interesting article. I do wonder how she was 'misdiagnosed' though and how she came to the conclusion she wasn't celiac.