For the topping: 3/4 cup gf flour 1/2 cup certified gluten-free oats 1/4 cup sugar 3/4 teaspoon baking powder 1/4 teaspoon cinnamon Dash of salt 1/4 cup (1/2 stick) chilled butter, cut into small pieces 1 egg, lightly beaten
For the filling: 1/2 cup dried cranberries 1/4 cup Grand Marnier 2/3 cup sugar 2/3 cup brown sugar 1-1/2 teaspoons lemon zest 1/2 teaspoon salt 1/4 teaspoon cinnamon Few grates of fresh nutmeg Dash of freshly ground black pepper 3 lbs. Granny Smith apples, sliced 2 Tablespoons lemon juice
Prepare the topping: Combine the gf flour, oats, sugar, baking powder, cinnamon and salt in a food processor; pulse a few times to combine. Add the butter and pulse about 6-8 times.
Place the mixture in a bowl and stir in the egg until well blended. Set aside.
Preheat the oven to 375°F. Lightly butter a 13x9x2 inch baking dish. Set aside.
Prepare the filling: Place the cranberries in a medium bowl and add the Grand Marnier. Let stand for 15 minutes. Drain; discarding the liquid. Transfer the cranberries to a large bowl. Add the sugar, brown sugar, lemon zest, salt, cinnamon, nutmeg, black pepper and toss well. Add the apples and the lemon juice and toss to combine. Spoon the apple mixture into a 13x9x2 inch baking dish. Sprinkle the topping over the top. Bake at 375°F for 40 minutes or until the topping is crisp and golden brown. Serve warm over vanilla ice cream.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gluten-free flour in this recipe (www.glutenfree.com).
Be sure to use certified gluten-free oats. We used Cream Hill Estates oats for the gf oats in this recipe. www.creamhillestates.com.