- 1 lb tart baking apples, such as Granny Smith (about 3 large)
- 1/2 cup coarsely chopped fresh or frozen cranberries
- 1/2 cup fresh or frozen pomegranate arils
- 2 tbsp granulated cane sugar
- 1 tbsp fresh lemon juice
- 1 tsp corn starch
- 1/4 cup teff flour
- 2 tbsp sweet white rice flour
- 1 tbsp tapioca flour
- 1/2 cup GF old-fashioned rolled oats
- 1/4 cup packed brown sugar
- 1/2 teaspoon fine sea salt
- 1/4 ts ground cinnamon
- 4 tbsp cold, unsalted butter, cut into small pieces
- Position a rack in the center of the oven and preheat to 350 degrees Fahrenheit.
- To make the filling, peel the apples, cut the flesh off the core and cut into 1/2-inch chunks. You should have about 3 cups.
- In a large bowl, toss together the apple chunks, chopped cranberries, pomegranate arils, sugar, lemon juice and cornstarch until evenly combined. Pack the mixture into 6-8 small 4-ounce heatproof jars (such as canning jars), filling the jars to the top. Use your hands to really pack the fruit down; it will reduce as it cooks.
- Place the jars on a rimmed baking sheet and cover loosely with a piece of foil. Bake until the fruit is bubbling vigorously, 25-35 minutes. Remove from the oven and uncover.
- To make the streusel, in a medium-sized bowl, stir together the teff, sweet rice and tapioca flours with the oats, brown sugar, salt and cinnamon. Add the butter pieces and rub them into the flour mixture with your fingertips until the butter is blended in and the mixture forms large clumps.
- Wen the fruit has cooked, divide the streusel evenly among the ramekins, pinching some of it into chunks the size of hazelnuts and leaving the rest loose-don’t pack it down. Bake the crisps until the streusel is golden, 18-22 more minutes.
- Let the crisps cool slightly, then serve warm topped with scoops of vanilla ice cream, if desired. They are best shortly after baking when the streusel is crisp, but will keep at room temperature for up to a day, or chilled for up to 3 days. Reheat in a 350 degree oven before serving.