Recipe - Apple Crisp

FILLING
3 tablespoon Tapioca
1 cup Pineapple juice
8 cup Apples;peeled and cut or sliced up
2 tablespoon Honey
One half teaspoon Cinnamon;Watkins of coarse!

TOPPING
2/3 cup Quickcooking rolled oats
2/3 cup Regular rolled oats
One half cup Wholewheat flour
One fourth cup Scant oat flour*
2 tablespoon Honey
One fourth cup Orange juice
One half teaspoon Vanilla;One fourth 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 8inch
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. Serves
9
*NOTE: If you can't find oat flour in the store, make your own by
processing regular or quickcooking rolled oats in a food processor until
you have a flourlike 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip