Orange-Apricot Crisp

Vegetarian Times p 46
December 2009/January 2010

Serves 12- vegan- gluten free

8 oranges + 1 tsp zest grated
2 cups dried apricots, thinly sliced
1/2 cup dried currants or raisins (in the photo it looks like golden raisins were used)
1/2 cup chopped candied ginger
1 cup brown rice flour
1/2 cup sugar
1/2 tsp salt
6 tbsp vegan margarine, softened
1/2 tsp vanilla

1. preheat oven to 350. Grease a 9 inch square baking pan
2. cut ends from oranges. Stand one orange on cutting board and slice away peel and pith. Cut orange into quarters and cut quarters into 1/2″ thick slices. Repeat with remaining oranges and transfer to bowl. Stir in apricots, raisins, and candided ginger. Spread mixture into prepared pan.
3. stir together flour, sugar, orange zest, and salt in a bowl. Rubs margarine and vanilla into mixture until combined and mixture forms into large crumbs. Spread crumb mixture over orange mixture.
4. bake 30-40 minutes, until top of crisp is golden. Cool 10 min and serve warm


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