Ingredients:
TOPPING:
2 cups - quick oats
1 cup - whole wheat pastry flour
1 cup - walnuts or pecans chopped
1/2 cup - old fashioned oats
1/2 cup - shredded coconut
1/2 tsp - salt
1/2 tsp - cinnamon
6 T - organic brown sugar (packed)
6 T - olive oil
2 T - water
2 tsp - vanilla
FILLING:
16 cups - apples, peeled and chopped
4 cups - blueberries, frozen or fresh
1 can - organic 100% apple or grape juice concentrate - 12 oz. can
6 T - Minute Tapioca
2 tsp - cinnamon
2 tsp - vanilla
1/4 tsp - salt
1/2 tsp - Stevia
Yield: 8-10 servings
Directions:
1. Combine all dry ingredients except brown sugar in a mixing bowl. Mix the brown sugar with the oil, water, and vanilla. Combine the liquid and dry ingredients and stir until the mixture is crumbly and thoroughly mixed. Set aside.
2. Make the filling by mixing the apples and blueberries well with juice, sugar, tapioca, cinnamon, vanilla and salt.
3. Prepare a sprayed 9x13 baking dish. Pour the fruit filling into the dish and spread out evenly. Cover evenly with the topping mix.
4. Bake at 350 degrees F for approximately 1 hour, until topping is golden brown and apples are soft.
5. Best if you serve it warm, topped with coconut cream whipped cream.
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