Was at my local farmstand the other day and couldn't resist the allure of huge bins filled with apples of all kinds. Thinking that I still had a bag of blueberries in my freezer from June (thank you my neighbor Jen!) made me come up with this particular concoction. You could vary the fruit according to what you have on hand, and what is affordable. Pears instead of apples, cranberries instead of blueberries, I think you get the idea. Let your imagination go wild!

FILLING

8 cups cored, sliced or chopped apples (hopefully organic or locally grown)

1 cup blueberries, fresh or frozen

juice from 1 lemon

1/4 c. pure maple syrup ( seriously LUV this stuff!)

1 t. cinnamon

1/2 t. allspice

TOPPING

2 c. organic rolled oats, not instant

1 c. nut of choice, I used walnuts, toasted, then ground finely ( I have to do this otherwise my picky 8 yr old won't eat them!)

1 c. organic whole wheat pastry flour

1/2 c. Earth Balance margarine, melted

1/4 c. organic brown sugar (Trader Joe's has a nice one.)

1 t. cinnamon

1/4 t. allspice

1/4 t. freshly grated nutmeg

1/4 t. sea salt

1. Preheat the oven to 350 degrees. Grease a 9 x 13 glass baking dish.

2. In a large bowl, combine the sliced apples, blueberries, lemon juice, maple syrup, cinnamon & allspice. Pour this into the prepared baking dish.

3. Rinse your bowl, dry, and combine the oats, walnuts, flour, sugar, cinnamon, allspice, nutmeg & salt. Pour the melted butter over the mixture and stir until thoroughly combined. The mixture should look kind of crumbly.

4. Evenly arrange the topping mixture over the filling. Bake for 35 to 45 minutes, until the apples are tender when pierced with a fork. It can be served warm or at room temperature. It is particularly tasty with a scoop of vegan vanilla ice cream on top....

Couple of tips: If you want to get fancy, you can bake it in individual ramekins. Just be sure to put a baking sheet or foil underneath. Baking time will be considerably less, like half the time.