Gluten Free Apple Crisp - cooking recipe

Ingredients

6 large apples (such as Granny Smith or McIntosh)
1 tablespoon lemon juice
1 tablespoon orange juice
1 teaspoon grated orange zest
1 teaspoon grated fresh ginger
1 1/2 cups firmly packed light brown sugar
1 teaspoon ground cinnamon
1 pinch salt
3/4 cup rice flour
2 teaspoons tapioca starch
8 tablespoons butter (1 stick)
1 quart low-fat vanilla ice cream

Preparation

Preheat oven to 350 degrees. Lightly spray a 9-inch square baking pan with nonstick cooking spray.
Peel, quarter, core and slice the apples 1/2-inch thick. In a medium bowl, toss the apple slices with the lemon juice, orange juice, orange zest and ginger. Transfer the apples to the prepared baking pan. Set aside.
In a food processor, combine the brown sugar, cinnamon, salt, rice flour and tapioca starch; pulse for 2 to 3 seconds. Add butter in tablespoons and pulse until the mixture is crumbly, with butter pieces no bigger than a pea. Sprinkle the mixture over the apples.
Bake 1 hour to 1 hour 10 minutes or until the apples are tender and juices are bubbling in the center. Serve topped with vanilla ice cream.