New Twist on Apple Crisp

Yesterday I made the apple crisp recipe I posted on June 2, 2010. However, this time I made it gluten-free on behalf of a friend at church who is gluten intolerant. Apparently rolled oats could have small amounts of gluten due to their place of processing, so I bought some gluten-free oats. I substituted tapioca flour for regular flour. And I checked online and the brand of brown sugar I used (Aldi's baker's corner) is gluten free. The rest of the ingredients (apples, butter, cinnamon, nutmeg) are not a problem. The result was delicious (if I do say so myself!) and I couldn't detect any difference in the taste to the original recipe.