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.

Ingredients:

Applies:

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

Topping:

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

Directions:

• 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.