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To the requestor asking for an apple crisp recipe:

APPLE CRISP

thinly sliced, peeled/cored apples, enough to fill a 9 x 13-inch pan (8
   -12 apples)
1 cup white sweet rice flour
1 teaspoon GF baking powder
3/4 cup sugar
1 egg
1/3 cup butter or GF margarine
1 & 1/2 teaspoon cinnamon
1 cup pecan pieces (optional)

Place apples in the 9 x 13-inch pan.  Mix together the white sweet rice
flour, baking powder, sugar, & cinnamon and egg; cut in butter/margarine
using a pastry cutter, making a crumbly mixture.  Sprinkle over apples.

Bake at 350 degrees for 45 minutes, add pecan pieces and return to oven
for about 7 minutes more, or until the pecans are toasted.  Serve with
whipped cream or ice cream.  Store leftovers in the refrigerator,
uncovered.  (This crisp will stay crisp and good if it not covered, if
covered it will get soggy.)  Microwave leftovers before serving and they
will be great...

I prefer to use Northern Spy or Red Spy apples, but any tart, firm baking
apple will work. Granny Smith apples will work, however they are a very
dry apple so you may need to add a tablespoon of water to them.

Paula George (OH)
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