Apple/Cranberry Crisp (Gluten-Free)

This recipe comes to us from Andrea R Howe.
Filling:

6-7 medium Granny Smith Apples, peeled, cored, and sliced
1 can (16 oz.) whole berry cranberry sauce (ocean spray)
¾ cup sugar
2 Tablespoons gluten-free flour mix

Topping:
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...

Cranberry Nut Dessert Pie
This recipe comes to us from Harold Wolofsky.
1 Cup of gluten-free flour mix*
1 Cup of sugar
½ teaspoon of xanthan gum
¼ teaspoon salt
2 Cups fresh cranberries (could use Frozen)
½ cup chopped walnuts
½ cup melted butter or margarine
2 eggs, beaten
½ teaspoon almond extract
In a bowl combine the flour, sugar, salt and xanthan gum. Add cranberries and nuts; toss to coat. Stir in the butter, eggs and extract. Spread into a greased 9 inch pie plate. If the mixture is too loose add a little more flour. Bake at 350F for about 40 minutes or until a wooden pick inserted near the center come out clean. Good as is or serve warm with ice cream or whipped cream for that special dessert.
* Bette Hagmans Four Flou...

I made this yesterday for my son’s graduation party.  I created it off the top of my head, and everyone loved it.  I also made a regular crisp with wheat flour, but everyone seemed to prefer this one.  You can use any combination of fruit.  I like the fruit in my crisps to be slightly tart, as it is here.  If you’re using all rhubarb or other non-sweet fruit, you could increase the sugar a bit.  If using all strawberries or other very sweet fruit, you could decrease it.  The masa harina (corn flour) may seem an unusual choice, but it simplifies having to use a mix of gluten-free flours, and does not add any unusual taste or texture.   This is easy and yields delicious results!
Here’s the recipe:
Butter or oil a 13 x 9 glass baking pan with gluten free margarine, butter or oil. Prehea...