Apple-Apricot Cobbler

This recipe is from "May All Be Fed" by John Robbins.

Ingredients

• 8 tart apples, such as Granny Smiths, peeled, cored and thinly sliced
• ½ C. unsulphured dried apricots, finely chopped
• 1 C. pure maple syrup
• 1 C. apricot juice
• 2 Tbsp. fresh squeezed lemon juice
• ¾ C. + 3 Tbsp. whole-wheat pastry flour
• 1 tsp. ground cinnamon
• 1 tsp. fresh ginger, finely grated
• ¼ tsp. ground cardamom
• ½ C. rolled oats
• ¼ C. canola or safflower oil
• ½ C. raw pecans

Instructions

1. In a large bowl, combine the apples, apricots, ½ cup of the maple syrup, the apricot and lemon juices, 3 Tbsp. of the flour, the cinnamon, ginger and cardamom, and stir together. Pour into a 9x13 inch baking dish.
2. Put the remaining ¾ cup flour, the rolled oats, the remaining ½ cup maple syrup, and oil into a food processor fitted with a metal blade and process until well-mixed.
3. Add the pecans and pulse several times to coarsely chop the nuts. Sprinkle over the apple mixture.
4. Bake at 350 degrees until bubbling and lightly browned, 30-40 minutes. Cool 10 minutes before serving.

Yields 6 servings

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