Recipe: No-Peel Apple Crisp (using oats and walnuts)

NO-PEEL APPLE CRISP

"Unpeeled apples boost nutrition, have thickening properties and give a rosy pink look to the dish."

1/2 cup all-purpose flour
1/2 cup rolled oats
1 cup coarsely chopped walnut pieces
1 cup sugar, divided use
5 tablespoons unsalted butter
1/8 teaspoon salt
Grated zest plus juice of 1 orange
1/2 cup dried apricots, coarsely chopped
1 teaspoon ground cinnamon
6 apples, mix of tart and sweet

For the topping, combine flour, oats, walnuts, 1/2 cup sugar, butter and salt; mix well. Set aside.

Simmer in a saucepan the zest, juice and chopped apricots, until they are soft. Set aside.

Mix the remaining 1/2 cup sugar and cinnamon in large bowl. Set aside.

Halve and core apples. Cut each half twice in each direction to make 9 pieces. Toss with cinnamon-sugar mixture and stir in the apricot mixture. Spread mixture evenly into well-buttered baking dish. Sprinkle topping evenly over apples.

Bake at 350 degrees F until browned on top, 75 to 90 minutes.

Makes 6-8 servings
Adapted from source: Pure Dessert by Alice Medrich