Maple-Nut Apple Crisp

All the apple prep seems like a lot of work, but it's great having this in the fridge for the family to grab for a filling breakfast or a nutritious snack throughout the week.

Makes about 16 (1 cup) servings

• 14 Golden Delicious and/or Granny Smith apples
• 2 cups quick oats or rolled oats
• 1/2 cup (1 stick) non-hydrogenated vegan margarine, melted
• 1 cup agave syrup
• 1/2 cup maple syrup
• 1/3 cup whole wheat or all-purpose flour
• 1 1/2 teaspoon ground cinnamon
• 1 cup pecan or walnut halves

Halve apples, then slice each half into 3 wedges. Using a paring knife, carve out the core from each wedge. Peel wedges. Slice each wedge into 4 or 5 slices on the diagonal. Place apples in a large (8-quart) mixing bowl. Add oats, mix well and set aside.

Preheat oven to 350 degrees F. Set out a lasagna pan or large deep roasting pan.

Melt margarine in a 2-cup or larger glass measure. Pour in agave up to the 1 1/2-cup level. Pour in maple syrup up to the 2-cup level. Mix well using a whisk; set aside.

In a small bowl combine flour and cinnamon and mix well. Add to apples and mix to coat thoroughly. Add wet mixture to apples, scraping out measuring cup with a rubber spatula, and mix to coat thoroughly.

Spread apple mixture evenly into pan. Bake 1 hour, mixing once or twice to bring up liquid from the bottom and recoat apples, until edges are bubbly and apples are tender.