I probably won’t be posting many recipes as I don’t typically cook much. I have a wonderful husband who does most of the cooking. Mostly because I work too much, but also he does the cooking so I can do more important things — like SEW! But I just had to share this one with you because it is AMAZING!!!! I’m not sure where it came from. I just found it on our printer one day. I wish I could give credit to someone, but I can’t for the time being. And it is just too wonderful not to share.
I made just half the recipe and it served 6 of us for desert. The little monkeys loved it. They asked for seconds. I love the fact that it is low in sugar. Obviously there is natural sugar in fruit, and the fruit juices have natural sugar. I made sure though that the fruit juices I bought didn’t have any added sugar in the list of ingredients. Also, I used granny smith apples because I like mine a little tart and like for the apple to hold up some when cooked.
If you decide to make it, let me know what you thought about it. I thought I was in Heaven.
5 pounds apples, peeled, cored and each cut into 8 wedges
1T + 1t vanilla
1 cinnamon stick
2 cups apple juice
1 cup orange juice
½ cup cranberry juice
¼ cup whole wheat flour
2/3 cup whole oats
1 t ground cinnamon
1 T canola oil
1 T agave nectar
1 cup pecans
- Preheat oven to 400°F
- In large heavy bottomed saucepan, over medium heat, combine vanilla, cinnamon, apple juice, orange juice, and cranberry juice. Bring to simmer and add apples.
- Lower heat, cover and let cook until apples are tender but not mushy. Approx. 10 minutes
- While apples are cooking combine all the ingredients for the topping in a medium mixing bowl. With a fork or your fingers, work the topping together to thoroughly combine. Add pecans and toss gently.
- Once apples are cooked, transfer to an over ready baking dish with slotted spoon.
- Return the liquid back to the medium high heat and cook a further 10-12 minutes to reduce the liquid into a thin sauce. Remove from heat and let sit. Sauce will thicken as it cools so be careful not to reduce too far.
- While liquid is reducing, sprinkle the topping evenly over the apples and place in oven on middle rack.
- Cook apples until topping has crisped and begins to brown, being careful not to burn the pecans.
To serve: place a heaping spoonful of apples in a serving bowl and top with sauce.