Apple Crisp

Source: Dina Altieri, instructor at the New England Culinary Institute, Montpelier, Vermont

9 large apples (such as Empire or Macintosh)
1 tablespoon lemon juice
1 tablespoon orange juice
1 teaspoon grated orange zest
1 teaspoon grated fresh ginger
1 1/2 cups light brown sugar
1 teaspoon cinnamon
Pinch salt
3/4 cup rice flour
2 teaspoons tapioca starch
8 tablespoons butter

Heat oven to 350 degrees F. Lightly spray a 9-inch square baking pan with cooking spray.

Peel and slice the apples into medium-size wedges. In a medium bowl, toss the apples with the lemon juice, orange juice, orange zest and ginger. Transfer the apples to the prepared baking pan. Set aside.

In a food processor, combine the brown sugar, cinnamon, salt, rice flour, tapioca starch and butter. Pulse until the mixture resembles a crumble. Sprinkle the crumble over the apples.

Bake 45 minutes, or until bubbling.

Serve topped with vanilla or cinnamon ice cream.

Makes 6 servings.