Apple Crisp

Title:
Apple Crisp

Yield:
9 Servings

Categories:
Desserts,
Vegan,
Low-Fat,
Not
tried




Ingredients:




----------------------------------FILLING----------------------------------


     3 tb Tapioca


     1 c  Pineapple juice


     8 c  Apples;peeled and sliced


     2 tb Honey


   1/2 ts Cinnamon;Watkins of coarse!





----------------------------------TOPPING----------------------------------


   2/3 c  Quick-cooking rolled oats


   2/3 c  Regular rolled oats


   1/2 c  Whole-wheat flour


   1/4 c  Scant  oat flour*


     2 tb Honey


   1/4 c  Orange juice


   1/2 ts Vanilla;1/4 tsp if Watkins





  Filling:  Preheat oven to 375 .  Add tapioca to pineapple juice and let


 soften for 5 minutes.  Combine with remaining ingredients in a 8-inch


 square baking dish. Toss lightly to combine. Bake 20 minutes.


 


  Topping:  Combine both types of oats, wheat flouur and oat flour in a


 large mixing bowl.  Combine remaining ingredients in a separate bowl and


 pour over dry ingredients. Toss lightly to mix.


 


  After 20 minutes, remove filling from oven.  Crumble topping over filling


 and return to oven.  Bake  20 more minutes, until topping is golden. Serves


 9


    *NOTE:  If you can't find oat flour in the store, make your own by


 processing regular or quick-cooking rolled oats in a food processor until


 you have a flour-like consistency.


 


  Per serving:  159 cal; 2g prot; 1g fat; 37g carb; 0 chol; 1mg sod.


 


  From May 1990 Vegetarian Times magazine  page 38 Article by Mary McDougall


 Formatted to MM by J.Duckett1  (Kat)


 From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip