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Recipe Name: Apple Crisp #3 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 9

3 Tablespoon(s) Tapioca
1 Cup(s) Pineapple juice
8 Cup(s) Apples, peeled and sliced
2 Tablespoon(s) Honey
1/2 Teaspoon(s) Cinnamon, Watkins of coure!
2/3 Cup(s) Quick-cooking rolled oats
2/3 Cup(s) Regular rolled oats
1/2 Cup(s) Whole-wheat flour
1/4 Cup(s) Scant oat flour*, Scant oat flour*
1/4 Cup(s) Orange juice
1/2 Teaspoon(s) Vanilla, 1/4 tsp if Watkins
Filling: Preheat oven to 375 . Add tapioca to pineapple juice and
let soften for 5 minutes. Combine with remaining ingredients in a
8-inch square baking dish. Toss lightly to combine. Bake 20 minutes.
Topping: Combine both types of oats, wheat flouur and oat flour in a
large mixing bowl. Combine remaining ingredients in a separate bowl
and pour over dry ingredients. Toss lightly to mix. After 20 minutes,
remove filling from oven. Crumble topping over filling and return to
oven. Bake 20 more minutes, until topping is golden. *NOTE: If you
can't find oat flour in the store, make your own by processing regular
or quick-cooking rolled oats in a food processor until you have a
flour-like consistency. Per serving: 159 cal; 2g prot; 1g fat; 37g
carb; 0 chol; 1mg sod. From May 1990 Vegetarian Times magazine page
38 Article by Mary McDougall Formatted to MM by J.Duckett1 (Kat) From
the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Posted
to MC-Recipe Digest V1 #279 Date: Tue, 05 Nov 1996 03:59:55 EST
From: (Mary Ann Young)

Nutrition (calculated from recipe ingredients)
Calories: 142
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2mg
Potassium: 179.1mg
Carbohydrates: 36.2g
Fiber: 3.1g
Sugar: 23.9g
Protein: 1.2g

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