By Irene Hayton
- 2 cups (500 ml) water
- juice of half a lemon
- 3 medium apples
- ½ teaspoon (2 ml) cinnamon
- ¼ teaspoon (1 ml) nutmeg
- ¼ teaspoon (1 ml) ginger
- ¼ teaspoon (1 ml) stevia powder
- ¼ teaspoon (1 ml) sea salt
Topping:
- ¼ cup (50 ml) butter, softened
- ½ teaspoon (2 ml) cinnamon
- ¼ teaspoon (1 ml) nutmeg
- ¼ teaspoon (1 ml) sea salt
- 1 teaspoon (5 ml) pure maple syrup
- ⅓ cup (75 ml) amaranth flour
- 1¼ cup (300 ml) large flake oats
Fill a medium bowl with the water and lemon juice. Peel, core, and thinly slice the apples; place the apple slices in the lemon water after you slice them. When you have finished slicing the apples, drain them well and stir in the cinnamon, nutmeg, ginger, stevia powder, and sea salt. Place the apple mixture in a lightly buttered 9 inch (23 cm) pie plate.
Combine all the topping ingredients in a medium bowl and mix well. Sprinkle the topping over the apple slices. Bake at 375° F (190° C) for 30 minutes, until apples are soft. Serve with Creamy Yogurt Cheese (see March 2003 Recipe), if desired. Makes 6 to 8 servings.
