5 pounds apples, peeled, cored and each cut into 8 wedges
1 vanilla bean, sliced and scraped
1 Cinnamon stick
2 cups apple cider
1 cup orange juice
1/2 cup cranberry juice
1/4 cup whole wheat flour
2/3 cup whole oats
1 teaspoon ground cinnamon
1 tablespoon canola oil
1 tablespoon agave nectar
1 cup toasted pecans
Preheat the oven to 400F.
In large heavy bottomed saucepan, over medium high heat combine
vanilla, cinnamon, cider, 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 oven ready baking dish with
Return the liquid back to 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 to
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.
Serving suggestions - top with dollop of with plain fat-free Greek yogurt.
Total Fat 8g
Sat Fat 1g
Total Carb 42g
Dietary Fiber 6g