4 apples, cored and diced 1 cup cranberries 3 tbsp white granulated sugar zest of one orange 2 tsp cornstarch 2 tbsp orange juice 1/3 cup quick cooking oats 1/3 cup brown rice flour or amaranth flour 1/3 cup brown sugar 1/4 cup butter 1/2 tsp cinnamon 1/4 cup slivered almonds unsweetened whipped cream or vanilla ice cream(optional)
Preheat oven to 350 F. Grease a medium size (8") shallow baking dish.
For topping, combine brown rice flour, sugar,cinnamon and butter in a bowl. Work together with fingertips until crumbly. Stir in oats and slivered almonds.
In a medium bowl, toss the apples with the sugar, corn starch, orange zest and juice. Add the cranberries.
Spread the filling in the prepared dish.
Sprinkle the topping evenly over the apples. Bake in the oven for about 35 minutes until the topping is golden brown and the filling is bubbling.
Let the crisp cool slightly and serve with unsweetened cream or vanilla ice cream.