This apple crumble is the ultimate healthy-eating comfort food. Together the warm cinnamon apples and the rich walnut topping can’t be beat. Combining apples of mixed texture works best. A firm variety such as Golden Delicious will retain its shape and texture while a Cortland will lend itself beautifully to producing a thick, delicious sauce.

　　

Ingredients

serves 10-12

　　

FILLING

6 to 7 large apples, peeled and sliced

　　Juice of 1 lemon

　　1/4 cup light agave nectar

　　3 tablespoons arrowroot powder

　　2 teaspoons ground cinnamon

　　Pinch of ground nutmeg

　　1/2 cup cold water

　　

TOPPING

1/2 cup light agave nectar

　　2 1/2 teaspoons ground cinnamon

　　1/3 cup canola oil

　　1 cup walnuts, ground to a coarse meal in a food processor

　　1 cup walnuts, coarsely chopped

　　1 cup regular rolled oats (not quick cooking), ground to a coarse meal in a food processor

　　1/2 cup barley flour

　　Sinfully Rich Vanilla Bean Ice Cream (page 82), Soy Vanilla Ice Cream (page 83), or Skinny Vanilla Bean Frozen Yogurt (page 83), for garnish (optional)

　　

Step 1

Preheat the oven to 325°F.

　　

Step 2

To make the filling, mix together the apples, lemon juice, agave nectar, arrowroot powder, cinnamon, and nutmeg in a large bowl. Spoon the filling into a 9- by 13-inch glass baking pan. Pour the water over the filling to provide extra moisture.

　　

Step 3

To make the topping, in a bowl whisk together the agave nectar, cinnamon, and canola oil. Mix the ground walnuts, chopped walnuts, rolled oats, and barley flour in a separate bowl. Combine the flour mixture and the oil mixture together and mix with your fingers until blended and crumbly. Crumble the topping evenly over the apple mixture. The topping will be wet and sticky. Bake for 30 to 35 minutes, until the topping is golden and the filling is bubbly.

　　

Step 4

Serve warm with vanilla ice cream or frozen yogurt.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.