**Recipe from Health Magazine**
- Prep: 20 minutes
- Cook: 90 minutes
- Serves: 9
For the Topping-
- 1/2 cup unbleached all-purpose flour
- 1/2 cup rolled oats (I substituted Mueseli)
- 2/3 cup coarsely chopped walnuts
- 1/2 cup sugar (I substituted appx. 1/4 cup of Truvia)
- 5 tbsp unsalted butter, melted
For the Filling-
- Grated zest and juice of 1 orange
- 1/2 cup coarsely chopped, dried apricots
- 1/4 to 1/2 cup sugar, depending on the tartness of apples (I substituted a drizzle of Agave Nectar)
- 1 tsp ground cinnamon
- 7 medium apples
- Vanilla ice cream OR frozen yogurt, optional
- Position rack in lower third of the oven; preheat to 350 degrees. Liberally butter a 2-quart, 2-inch deep baking dish.
- Make the topping by combining all of the ingredients in a bowl. Set aside.
- Make the filling by combining orange zest, juice and chopped apricots in a small bowl. Set aside.
- Mix sugar and cinnamon in a large bowl (Here I just put cinnamon in a bowl and tossed in apples, drizzling a little Agave Nectar over the top before mixing together).
- Cut apples into small chunks and toss apples with the cinnamon sugar. Stir in the apricots and juice.
- Scrape the mixture into the buttered baking dish and spread evenly.
- Distribute the crumbly topping evenly over the apples.
- Bake for 1 1/4 – 1.5 hours, until the crisp is browned on the top and the juices are bubbling and thickened. (If your apples were a little dry, you may not see any juices toward the end of baking . If so, the browned topping is your cue to take it out of the oven!