Adapted from thesimpleveganista.blogspot.com
medium apples, cored and chopped (peel if you prefer)
medium pears, cored and chopped (peel if you prefer)
tablespoons fresh lemon juice
tablespoon coconut or organic pure cane sugar
heaping teaspoon cinnamon
cup quick or regular oats (I used quick oats)
cup almond meal, optional
cup finely chopped walnuts
cup pure maple syrup
teaspoon vanilla extract
teaspoon mineral salt
cinnamon, to garnish
Make gluten free by using gluten free oats.
Feel free to use almonds, pecans or other nuts and seeds of choice in place of the walnuts.
Peel your apples if you prefer. I leave the skin on for the fiber and less work. Plus I love the rustic look and different colors the skin brings to the dish. If serving for everyday I won't bother to peel the apples but if serving for company I tend to peel them. You may also like to dice your apples a little smaller than shown or cut them into thin to medium slices.
Add fresh cranberries for a splash of color. This is especially nice around the fall & winter holiday's.
Change the recipe to just be an apple crisp if you like, or vice versa.
Preheat oven to 350 degrees F. Wash apples well. Slice, core and dice apples and pears. In a large bowl, combine apples, pears, lemon juice, cornstarch, sugar and cinnamon. Mix well and layer into a lightly greased 9 x 9 baking dish. In a medium size bowl, combine oats, almond meal, walnuts, maple syrup, vanilla and salt, mix well. Spread oat mixture evenly over the apples and sprinkle with a little cinnamon. Bake for 35 - 40 minutes, or until apples and pears are fork tender. Let cool 5 - 10 minutes before serving. Serves 6 generously.