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JOE'S CRANBERRY CRUNCH


Position a rack in the lower third of the oven and preheat oven to 350
degrees Fahrenheit.

Butter a 9 x 9 glass backing dish.

Combine:

1 cup crushed gluten-free corn flakes
1 cup packed dark brown sugar
1/2 cup white rice flour
1/2 teaspoon salt

Add:

8 tablespoons (1 stick) cold butter cut into small pieces

Using a pastry blender or two knives, cut the butter into the dry
ingredients until the mixture is crumbly but holds together when pressed.

Spread half of the mixture over the bottom of the baking dish and press
gently with fingers, packing the mixture slightly.

Cover bottom crust with:

3 cups fresh or frozen cranberries, picked over

Sprinkle with

1/2 cup sugar

Top evenly with the remaining crumb mixture.

Bake for forty-five minutes

Sprinkle:

I cup of crushed gluten-free corn flakes over the top and press into the
juices with the back of a large spoon.  Spray the corn flakes very lightly
with butter-flavored cooking spray and return to the oven.  Bake until the
final topping is slightly brown.

Let cool on a rack for thirty minutes and then cut into desired servings and
remove from the baking dish.  WARNING:  You will not be able to remove this
crunch from the baking dish if you allow it cool completely unless you
reheat it.

NOTE:  While this recipe is baking in the first forty-five minutes it will
look like a ghastly baking failure.  Have faith and continue because the
final result is amazingly delicious and turns out like crunch cranberry
candy.  YUM!

Serve with a scoop of gluten-free ice cream.