Preheat oven to 350 degrees. Lightly spray a 9-inch square baking pan with nonstick cooking spray.
Peel, quarter, core and slice the apples 1/2-inch thick. In a medium bowl, toss the apple slices with the lemon juice, orange juice, orange zest and ginger. Transfer the apples to the prepared baking pan. Set aside.
In a food processor, combine the brown sugar, cinnamon, salt, rice flour and tapioca starch; pulse for 2 to 3 seconds. Add butter in tablespoons and pulse until the mixture is crumbly, with butter pieces no bigger than a pea. Sprinkle the mixture over the apples.
Bake 1 hour to 1 hour 10 minutes or until the apples are tender and juices are bubbling in the center. Serve topped with vanilla ice cream.