Brown Rice Apple Crisp

I found this recipe on the back of a Kroger Instant Brown Rice box and couldn't resist, especially since I already had a jar of Mama Bear's home-canned sliced apples in the pantry. Only a few small modifications, and we have ourselves a super easy and mad tasty gluten-free (and dairy-free) dessert.

Ingredients:

• 2 c. cooked instant (or not?) brown rice
• 20 oz. home-canned sliced apples (or store-bought apple pie filling)
• 1 Tbsp fresh lemon juice
• 1 c. brown sugar, divided
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 c. soy flour
• 1/4 c. potato starch (3/4 c. standard white flour may be substituted for both flours if you're not concerned about being GF)
• 3 Tbsp margarine
• 3/4 c. chopped pecans
• whipped topping or vanilla soy "ice cream"

1. While the rice is cooking, gather and organize ingredients and measuring utensils. If it's instant rice, you'll have time to let the rice cool a bit before mixing with the other ingredients.
2. Preheat oven to 350 and butter a 9" x 9" baking dish or 9" pie pan.
3. Mix the rice, apples, lemon juice, 1/2 c. of the brown sugar, cinnamon, and salt. Pour mixture into the dish.
4. Mix flours and other half cup of brown sugar, then use a pastry cutter or large serving fork to cut in margarine "until it resembles small peas". Add/mix in the pecans.
5. Sprinkle and spread topping mixture onto rice/apple mixture. Bake for 20 min., or until topping turns golden brown.
6. Make sure to serve warm, and don't forget the whipped topping/vanilla soy "ice cream"