Ginger Spice Apple Crisp

ingredients:

apple filling
6-8 medium baking apples, peeled, cored and sliced
2 tablespoons potato starch

crisp topping
1½ cup of Mariposa ginger spice biscotti pieces
¼ cup white rice flour
¼ cup brown rice flour
½ cup unrefined cane sugar
2 teaspoons cinnamon
¼ teaspoon nutmeg
1 teaspoon GF vanilla extract
8 tablespoons unsalted butter or non-dairy buttery sticks, melted and warm

directions:
Preheat the oven to 350º. Grease a 9" glass or ceramic pie pan with butter or oil.

for the filling ...
Peel and core apples. Slice into ½" pieces and place in a large bowl. Mix in potato starch and the transfer apples to pie pan.

for the crisp topping ...
Put ginger spice biscotti into food processor and pulse to chop into pieces and crumbs, until pieces are no larger than about ½". Transfer biscotti pieces (and crumbs) into a large bowl (can use the same bowl that was used for the apple filling). Add white rice flour, brown rice flour, unrefined sugar, cinnamon and nutmeg and stir to combine dry ingredients. Add melted butter and GF vanilla extract and stir until moistened.

Place the biscotti crisp topping over the apples, covering them thoroughly. Place pie pan onto a larger baking sheet to catch the drips and bake for 40-50 minutes, until apples are tender, fruit is bubbling and topping is golden. Remove from oven and let cool.

Serve either warm or at room temperature. Top with whipped cream or ice cream if not on a casein-free diet. Enjoy!

makes 1 9-inch pie, serves 8-10

Mary Bilyeu, Ann Arbor, Michigan