Filling:
- 9 cups (3 lbs.) Gala or other baking apples, peeled, sliced
- 2 tsp. Cornstarch
- 1 cup Robert Rothschild Farm Cherry Pomegranate Habanero Sauce
- Dash of salt
Topping:
- 1 cup Regular oats
- 1 cup Whole wheat flour
- 1/3 cup Walnuts, coarsely chopped
- 1/3 cup Maple syrup
- 1/4 cup Unsalted butter, softened
- 1 tsp. Ground cinnamon
- 1 tsp. Vanilla extract
- 1/2 tsp. Salt
Instructions:
Preheat oven to 375 degrees F. To prepare filling, toss apples and cornstarch. Spoon apple mixture into a 13 x 9-inch baking dish coated with cooking spray. Spoon Cherry Pomegranate Habanero Sauce over apples.
To prepare topping, combine oats and remaining ingredients. Sprinkle over apple mixture. Cover with foil; bake at 375 degrees F for 40 minutes. Uncover; bake an additional 20 minutes or until topping is crisp and juices are thick and bubbly.
This dish can be made ahead and warmed in a 250 degrees F oven while you eat dinner. Serve warm with low-fat vanilla ice cream. Use remaining sauce as an ice cream topping over flavors like chocolate and vanilla.
