Ingredients:
For apples:
8 apples, cores removed and diced
2 cups applesauce, unsweetened
2 lemons zested and juiced (4 tsp zest and ¼ cup juice)
2 tsp cinnamon
½ tsp salt
For topping:
3 cups rolled oats
¾ cup whole wheat flour
1 ½ cup sunflower and/or pumpkin seeds, toasted
1 Tbsp cinnamon
1 tsp salt
¾ cup butter, melted or olive oil
½ cup honey or maple syrup
Equipment:
Cutting board
Chef’s knife
Spatula or spoons
2 mixing bowls
9×13-inch baking dish
Sheet pan
Pot holders
Juicer
Zester
Directions:
- Preheat the oven to 375°F. Lightly butter a 9 x 13-inch baking dish.
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- For apples, in a large bowl, toss the apples with the applesauce, lemon zest, lemon juice, cinnamon, and salt. Stir until every apple piece is coated.
- Pour the apple mixture into the prepared baking dish and spread it out evenly.
- For topping, in a separate bowl, stir together the oats, flour, seeds, cinnamon and salt. Pour the melted butter and honey over the top and stir until the mixture looks like wet sand and forms small clumps.
- Sprinkle the oat mixture evenly over the apples. Don’t be afraid to use your hands to break up any extra-large clumps.
- Place in the oven on the middle rack and bake for 40–45 minutes. You’ll know it’s ready when the apples are tender when pierced with a fork and the topping is golden brown. If the topping browns too quickly, cover it with foil and bake until the apples are tender.