This recipe is wheat and gluten free. It is suitable for a Celiac diet.
1½ cups dried apples, chopped
1 cup dried cranberries
1 cup DLM apple juice, boiling
1/2 cup rice flour
1/2 cup brown cane sugar, packed
1/2 cup Président butter
1/2 cup walnuts, coarsely chopped
Preheat oven to 425°F.
Place the fruit in a 8x8-inch baking pan. Pour the boiling juice over the dried fruit. Cover tightly with plastic wrap while preparing the remainder of the recipe.
In a medium bowl, cut the flour, sugar, and butter together until the butter is the size of dried peas. Add walnuts and toss to mix. Spread this mixture evenly over the softened fruit.
Bake for 15 minutes. Serve warm or at room temperature.
Other combinations of fruit may be used.
Water may be used in place of the apple juice.
For breakfast, add milk to freshly cooked crisp, or use as a topper on hot cereal.
Serve with ice cream for dessert.
Makes 12 servings
Allergy Warning: Contains milk and other nuts