---------- Recipe via Meal-Master (tm) v8.01
       Title: Apple Crisp
  Categories: Mcdougall, Desserts, Vegan, Low Fat, Not Tried
       Yield: 9 servings
       3 tb Tapioca
       1 c  Pineapple juice
       8 c  Apples;peeled and sliced
       2 tb Honey
     1/2 ts Cinnamon;Watkins of coarse!
     2/3 c  Quick-cooking rolled oats
     2/3 c  Regular rolled oats
     1/2 c  Whole-wheat flour
     1/4 c  Scant  oat flour*
       2 tb Honey
     1/4 c  Orange juice
     1/2 ts Vanilla;1/4 tsp if Watkins
    Filling:  Preheat oven to 375 .  Add tapioca to pineapple juice and let
   soften for 5 minutes.  Combine with remaining ingredients in a 8-inch
   square baking dish. Toss lightly to combine. Bake 20 minutes.
    Topping:  Combine both types of oats, wheat flouur and oat flour in a
   large mixing bowl.  Combine remaining ingredients in a separate bowl and
   pour over dry ingredients. Toss lightly to mix.
    After 20 minutes, remove filling from oven.  Crumble topping over filling
   and return to oven.  Bake  20 more minutes, until topping is golden. Serves
      *NOTE:  If you can't find oat flour in the store, make your own by
   processing regular or quick-cooking rolled oats in a food processor until
   you have a flour-like consistency.
    Per serving:  159 cal; 2g prot; 1g fat; 37g carb; 0 chol; 1mg sod.
    From May 1990 Vegetarian Times magazine  page 38 Article by Mary McDougall
   Formatted to MM by J.Duckett1  (Kat)
   From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994