Maple Breakfast Sausage in the Thermomix (AIP)

I had some pork mince to use up and I wanted something simple and tasty to do with it.  

I found this Homemade Maple Apple Breakfast Sausage recipe 

over on Savory Lotus that sounded good.

As much as possible, I try to use my Thermomix and so I decided to do the beginning steps in that ...

Also, I didn't bother peeling the apple, I used more onion, more herbs and I used smoked garlic ...

Here's my list of ingredients:

500g pork mince

1 small red onion
2 cloves smoked garlic (or regular would be fine too)
1 apple, cored and quartered

a handful of fresh herbs (I used parsley, oregano, chives, thyme)
2 tablespoons real maple syrup
2 tsp sea salt
2 tsp ground sage
(oil for cooking but I did ours on the BBQ so didn't need any oil) 

Here's how I did it (in the Thermomix):

Put the onion, and garlic in the Thermomix.
Chop on speed 5 for 5-7 seconds. 

Scrape ingredients to bottom of bowl.
Add apple.
Chop on speed 5 for 3-5 seconds.
Add 5-10g of olive oil.

Sautee on Varoma temperature, 5 minutes, speed .

Let this mixture cool for a few minutes.

In a bowl, add pork, maple syrup, herbs and ground sage.  Mix well.  Once the Thermomix mixture has cooled to the touch, add to the pork and mix well.

Shape into patties of your desired size.

If cooking on BBQ ... heat it up (we have a gas BBQ and I make sure it is up to at least 200 Celsius).  Once it's heated, put the patties on the hot BBQ and shut the lid.  Set timer for 3 minutes.  Rotate patties (don't flip them yet, just rotate them so that the like 90 degrees) shut the lid. Set timer for 3 minutes.  Now flip the patties. Shut the lid. Set timer for 3 minutes.  Rotate patties again. Shut the lids.  Set timer for 3 minutes. The patties should now be ready.  Just cut one in half and make sure it's cooked through. 

I served with:
fresh spinach

chopped avocado
sautéed onions, zucchini and mushrooms

Minty Green Juice

I recently had a DELICIOUS juice at a local organic cafe. 
Even though I LOVED the juice, and have wanted to have another one, I haven't gone back. Why not? Because I didn't want to pay another $10 for a juice! Especially when I have a juicer at home! 
So ... the other day I found a beautiful fresh pineapple and decided this morning  that I would have a go at making a juice that was at least similar! 
It was EVEN MORE DELICIOUS that the one I had bought! 
And it was so easy to make.  If you have a juicer, give it a go! 
I don't really have measurements.   But here's what I did, in the best way I can explain it.
I used two apples.  I think they were pink ladies. I used three huge handfuls of fresh baby spinach leaves.  I grabbed a big handful of mint out of our garden and I cut up that pineapple and used part of that as well.  
I'd say I used equal parts pineapple and apple ... but maybe a bit more pineapple if anything.
I put it all through the juicer and that's it! 
A little trick I learned when I did a stint helping out in a cafe ...  put the leafy things between more bulky items (like the apples and pineapple).  It seems to help them as they go through the juicing process.  
** 
What's your favourite things to run through the juicer? Let me know in the comments!
Or over on my socials!
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Beans Blog Facebook or My AIP Table Instagram My AIP Table Facebook

Apple Dip

I've seen these recipes all over the internet ... had to try it.

'twas tasty.

I think I used this recipe ... but I didn't do the whole recipe ... as you can see.

The full recipe is ... 

1 (8oz) package of cream cheese, 3/4 cup brown sugar, 1 tsp vanilla extract.  

Mix all ingredients together with an electric mixer.

Dip into it with apple slices.

mmm. mmm. good.

Apple Streusel Muffins

In an effort to make a dent in the
12 kilos of apples that I ordered accidentally,
I made these muffins.
They used ONE APPLE.
Oops.

I'm glad I made them though,

they were tasty.

I combined portions of two recipes to make these.

Cinnamon Suger Donut Muffins

and
Apple Crumble Cheesecake

This made 18 muffins.

For the muffins:

2 cups flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt

2 large eggs
1 cup plain yogurt, I use greek
2/3 cup packed brown sugar
6 tbsp oil, I use canola

1 tsp vanilla

1 or 2 granny smith apples, chopped

For the streusel topping:
1 cup packed brown sugar
1 cup flour
1/2 cup quick cooking oats
1/2 cup butter, softened
In small bowl combine all ingredients

Position oven rack in the middle position and preheat oven to 200C / 400F. Line a standard muffin pan with paper cups.

Whisk flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Don't over mix; batters should not be smooth.  Add apples.

Divide batter among the muffin cups, top with streusel topping and bake until top in golden and a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.

Sugar Free, Crock Pot Apple Butter

A little disclaimer here.  I am not an apple butter expert.  I have probably only eaten it once or twice in my life.  But, I bought 12 kilos (26 pounds!) of apples by accident the other day.  Yeah, it was on line and I thought I was buying 12 apples ... SURPRISE!!!  12 kilos is a LOT of apples!!

So ... I've made crock pot apple sauce.  Apple strudel muffins (recipe coming).  Apple crumble.  And now apple butter.   I'm in love with the apple butter.  You'll have to try it though and tell me if it can be called apple butter or if we should just call it "spiced apple thick sauce."

I peeled the apples for this apple butter but I've since read that you can do it without peeling them.  I'm going to make some more and try that, because not peeling them would make this way less time consuming!  Not that it's super time consuming, but you know .... WAY LESS! 

Here's a little video about a little gadget that helps make things a lot easier too ...

Ok ... so, this was super simple. I filled my crock pot with peeled chopped apples. I used 2 kilos of granny smiths and 1 kilo of royal gala. Next time I will probably do two kilos of the sweeter apple ... On top of the apples I sprinkled 1 tsp of ground cinnamon, 1/4 tsp of the following: ground ginger, ground allspice, ground cloves and ground nutmeg. I then poured about 1/4 cup of water over the top and then gave it a stir. I put the crock pot on low and let it go for about 14 hours.

When I came back, the apples were totally cooked.  I just stirred them with a spoon and they broke down.  I got out the stick blender and blended it right in the pot.  I left it cook on low for another hour or so but I'm not sure that was even necessary.

And that's it. 

I hear you can eat this stuff on toast.  So far, I've just been eating it straight out of the jar with a spoon ...

AFTER NOTE :: I made this again and didn't peel that apples.  Did it make a difference? The only notable difference was that I didn't have to peel the apples!  This easy recipe just got a bit easier!!  There was no change to taste and as I understand it, it's desirable to leave the skin on as it contains a lot of great nutrients.

ALSO :: when I originally posted this I said to use 1/2 tsp of all the spices (other than cinnamon) but then last night when I was putting the spices in the crockpot, I realized that it was actually only 1/4 tsp.  I imagine it's probably a bit to taste and it wouldn't really matter if you put in 1/2 tsp but I've changed it in the post to 1/4 tsp because that's the way I do it ...

Sausage Apple Overnight Breakfast Casserole

I personally am NOT a fan of sausage, (what I would consider) soggy bread, OR baked egg dishes...BUT...I was looking for a quick, easy breakfast that I could make the night before and feed to a hoard of hungry boys starting VERY early in the morning - and I found this recipe (where, I cannot for the life of me remember!) and thought I'd give it a go.  It made TONS and was very filling, easy (did almost all the prep while dinner simmered), made the house smell AMAZING as everyone woke up, and got the stamp of approval from the hoard of boys! :-)  I highly recommend it...if you're into breakfast casseroles - or are feeding hoards! 

 

Sausage Apple Overnight Breakfast Casserole

1 pkg. (1 lb.) Pork Sausage Roll
6 cups bread cubed into 1 inch pieces (I had a coupon for french bread...so used that - it was under one loaf when cut up)
10 eggs
3 cups milk
1 tsp. vanilla
2 large baking apples, peeled and chopped
2 Tbsp. sugar
1 tsp. cinnamon
2 cups shredded cheddar cheese, divided
maple syrup, if desired

Brown sausage; drain. Whisk together eggs, milk and vanilla. In another bowl, mix apples, sugar and cinnamon together until well coated. In a greased (forgot to grease the pan the second time I made this dish...definitely stuck to the pan!! So don't skip this step!) 9 x 13 inch baking dish, place half of the bread cubes followed by half the sausage, half the apples, and 1 cup of the cheese. Repeat layers with remaining ingredients. Pour egg mixture over the layers making sure to evenly coat it all with the egg mixture. Refrigerate overnight. In the morning, preheat oven to 325 degrees. Bake uncovered for 55-60 minutes or until knife inserted in center comes out clean. Serve topped with a drizzle of maple syrup if desired. (the boys ate it plain and with syrup and loved it both ways)

Apple Scone Cake

Apple Scone Cake

from joyofbaking.com

2 c flour

½ c sugar

1 t baking powder

¼ t salt

½ c (1 stick) unsalted butter, cold and cut into pieces

2 large eggs

½ c milk, divided

1 t vanilla extract

¾ pound (about 3 medium) Granny Smith or other cooking apples

2 T sugar plus a bit more

¼ t cinnamon

Peel and core apples and cut into ¾ to 1 inch cubes.  In small bowl toss apple pieces with 2 T sugar and cinnamon.  Set aside.

In another small bowl whisk together 1 egg and 1 T milk from the ½ cup.   Set this aside to use as glaze for top of cake.

In large bowl combine flour, ½ c sugar, baking powder, and salt.  Cut the butter pieces into the flour mixture with a pastry blender or 2 knives until it resembles coarse crumbs.  Whisk together remaining egg, milk, and vanilla, and add to the flour mixture.  Stir just until the dough comes together.  Do not overmix.

Transfer dough to a lightly floured surface and knead gently 4 or 5 times.  Divide dough in half.  Butter (or spray with Pam) a 9 inch glass pie plate.  Pat one half of the dough onto the bottom and up the sides of the pie plate.  (I found this easier when I floured my hands.) Spread the prepared apple pieces evenly over the dough on the bottom of the pie plate.

On the floured surface, roll the remaining dough into a 9 inch circle.  Gently transfer to pie plate to cover apple layer.  With your fingers, seal the edges of the two layers of dough.  Brush the top with the egg and milk glaze and sprinkle with sugar.  Cut a few slits in the top of the dough to let steam escape.

Bake in preheated 350˚ oven for 40-45 minutes, or until the cake is nicely browned and a toothpick inserted in the center comes out clean.  Best served warm with whipped cream or ice cream.

Silverbeet, Pink Lady & Gruyere Toasted Sandwich

 

I'm always looking for new sandwich ideas.  Especially toasted ones !

I pinned this recipe a while back and just finally got around to trying it.
I'm glad I did.  Rory is too.  The kids ate it but they weren't excited about it.

You can find the original recipe here ... I made a few subtle changes.

Silverbeet, a whole big bunch
Shallots, finely diced
Pink Lady apple, thinly sliced
Wholegrain mustard
Gruyere cheese, grated
Wholewheat, grain bread

I used a whole big bunch of silverbeet.  This will seem like heaps !  It's ok.  It wilts so much !

Heat up your sandwich press.

Cut out the stems of the silverbeet and chop it up.  Sautee shallots and silverbeet in a bit of olive oil.

To assemble the sandwich ... Bread, mustard, cheese, apple,  silverbeet, cheese, mustard and bread.  Drizzle one side of bread with a bit of olive oil, sprinkle with salt.  Put that side down in the sandwich press.  Drizzle the top piece of bread with a bit of olive oil, sprinkle with salt and then close the sandwich press. 

Cook until desired toasty-ness of bread and melty-ness of cheese has been achieved.

Rory and I thought this would be even better with big sliced of mushroom on it !  Will try that next time.

Grandma's Cranberry Fluff

This right here is all my childhood Thanksgivings rolled up in one sweet dish ! It's what I looked forward to every year ! My Grandma's Cranberry Fluff !!

This year I got a text from my Aunt Lissa saying "we have a huge problem ... cranberry fluff is not on the beans blog !" Well, that just can't be ! The world needs cranberry fluff ! Aunt Lissa sent me a photo, and I pinched another one off my Dad's facebook page and I'm about to share the recipe with you !

In the photo above, you see one bowl pre whipped cream and one bowl post whipped cream ! :)

What you need (and do):

2 cups raw groundup cranberries (frozen works best and I've never bought them ground, you have to do that yourself ! I've found a food processor works well for that job.)
3 cups small marshmellows
3/4 cup sugar

Stir those first three ingredients together and chill overnight.

2 cups peeled, diced tart apples (green)
1 cup green grapes (quartered)
1/2 cup chopped walnuts
1/4 tsp salt
1 cup whipped cream or cool whip

Add next four ingredients to the chilled cranberry mixture. Right before serving, fold in the whipped cream.

Serves 8-10.

My beautiful Grandma with this years cranberry fluff.

Crock Pot Apple Butter

For our small family I make 1/3 of this recipe. You could also start with Bonnie's crock pot applesauce, omitting the cinnamon in her recipe.

15 large cooking apples
1/2 cup apple cider or water
3 cups sugar
1/2 t ground cinnamon
1/4 t ground cloves
1/4 t ground allspice (optional)

Pare, core, and dice or slice apples. Put apples and cider in a large pot or Dutch oven. Cover, cook over medium heat until apples are tender. Mash apples with a potato masher. You should have about 6 cups applesauce.

Put applesauce and sugar in crock pot and stir until sugar is dissolved. Cover pot and cook on low 8 hours (or overnight). Stir in spices and turn crock pot to high. Cook, stirring occasionally, until mixture is desired thickness. I usually take the lid off to let some of the moisture evaporate, and have even wiped the moisture off the inside of the lid to hasten the process.

This makes about 4 pints. It will keep in the refrigerator about a month. For longer storage, the apple butter can be canned (process 10 minutes in boiling water). It probably would freeze, but might separate. I have always made a smaller amount and used it right away!

Homemade Sugar Free Crock Pot Apple Sauce !

This was so simple. So easy. And is so delicious.

I gave the kids a taste test and they immediately asked for a whole bowl !!

So ... here's what I did.

Ingredients:
4 Granny Smith Apples
6 Fuji Apples
8 Sundowner Apples
just under 1/2 cup of water
cinnamon

I used a combination of apples. Granny Smith because they cook well and add a nice texture. Fuji because they are my FAVORITE tasting apple. And Sundowner because they were cheap and the sign said they were sweet ... I'll bet you could use as many of any combination that you want and it would be delicious. Although, if you did ALL Granny Smith I think it might be a bit tart without the addition of sugar.

So, peel, core and quarter the apples. Actually ... you should core, peel and quarter them. I did them the other way (peeling first) and the apples were browning by the time I was ready to quarter them.

Throw 'em in the crock pot with the water and a sprinkle of cinnamon (to taste).

I turned mine on high for an hour and then turned it down to low. I checked after four hours on low, got a spoon in there and tried to scoop the bottom ones up to the top, and it was like I had used a potato masher on them. I just stirred them up, gave the kids a taste test and the rest ... well ... the rest is history.

I will make this time and time again. I'm so pleased !

Fuji Chicken Salad

This salad is incredibly tasty. And so simple. And only 9 ingredients ! (including a homemade salad dressing) I had this salad for lunch today, I wish there was more so I could have it for dinner tonight. Yeah ... THAT's how good it was !

I made individual salads, one for me and one for Rory. Here is the ingredient list for a single salad ... adjust as necessary.

Salad:
1 cup ice-burg lettuce, chopped
1 cup wombok (chinese or napa cabbage), chopped
1 chicken breast, cooked & sliced (we seasoned with salt/pepper then grilled ours on the BBQ)
1 Fuji apple, thinly sliced

Dressing: (this was enough dressing for two salads)
1/4 cup caramelised balsamic vinegar (use a good one !!)
1/8 cup olive oil
1 tsp Italian herbs
salt and pepper

Here come the complicated instructions ...
1. Put the dressing ingredients in a jar with a lid and shake 'em up.
2. Put salad ingredients into a bowl or onto a plate.(or into a tupperware for lunch, like I did !)
3. Top with dressing.

Apple Coffee Cake Streusel

I've long been searching for a recipe to make a cake I remember from my childhood. It was a coffee cake. It was cake on the bottom with buttery, brown sugary, crumble stuff on the top. I've never found what I was looking for. This morning, I came pretty close. The one I remember didn't have apple in it, but this filled the craving I have had for many many years to eat this cake again !!

I took elements from a couple of recipes I've tried recently and came up with this. There are three layers ...

For the Cake Layer:
2 tablespoons canola oil (I think you could probably use whatever oil you like)
1 & 1/2 cups flour
1/2 cup sugar
2 & 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract

Place rack in center of oven, and heat oven to 160C/325F degrees. Spray a 9-by-12 & 1/2-inch baking pan with oil, lay baking paper on top of that and push it into the corners and up the sides to flatten it. (leave a little excess up the sides to easily remove the cake at the end) Set aside.

In a medium bowl, sift together flour, sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into wet ingredients.

Spread batter evenly into prepared baking pan, and set aside.

For the Apple Layer :
2 apples, peeled, cored & thinly sliced.
2 tablespoons sugar
1/2 tsp cinnamon
1/4 tsp nutmeg

Mix all ingredients in medium sized bowl. I used my fingers to rub the sugar and spices into the apple sliced. Cover cake batter with apples.

For the Streusel Layer :
1 cup packed brown sugar
1 cup flour
1/2 cup rolled oats
1/2 cup butter, softened

In small bowl combine all ingredients and sprinkle on top of apples.

Transfer pan to oven, and bake, rotating pan every 10 minutes. Bake until a cake tester comes out clean, about 30/40 minutes. (this will depend on your oven ... I tested mine every 5 minutes after the first 20)

Transfer cake to a wire rack to cool. I actually pulled the cake out of the pan, using the excess baking paper ... it took two people to do it.

Let cool for a couple of minutes, then serve it up and enjoy ! Rory and the kids (and our friends who live next door) had creme fraiche with theirs but I just ate it as it was ... mmmmmmmm.

Cheesecake and Apple Crumble ? Together ? OH YEAH !

This is insanely delicious ! It's like cheesecake (my all time favorite dessert!) with apple crumble (a close second !!) on top !! It's supposed to also have caramel on top but I didn't do that on mine ... I think it was plenty rich without it.

I got this recipe from Mari ... who got it from Paula Deen.

Caramel Apple Cheesecake Bars
(Paula Deen)

2 cups flour
1/2 cup packed brown sugar
1 cup softened butter
2 - 8 ounce packages cream cheese, softened
1/2 cup sugar plus 2 tablespoons divided
2 large eggs
1 teaspoon vanilla
3 granny smith apples, peeled, cored, cut and finely chopped
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Streusel topping - recipe follows
1/2 cup caramel topping

Streusel topping
1 cup packed brown sugar
1 cup flour
1/2 cup quick cooking oats
1/2 cup butter, softened
In small bowl combine all ingredients

Heat oven to 350 degrees.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mix is crumbly. Press evenly into a 9x13 baking pan lined with heavy duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, combine cream cheese with 1/2 cup sugar at medium speed until smooth. Then add eggs, one at a time, and vanilla. Stir until smooth and pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons of sugar, cinnamon and nutmeg. Spoon evenly over cream cheese mix.

Sprinkle evenly with streusel topping. Bake for 30 minutes or until filling is set.

Drizzle with caramel topping. (optional ... like I said, I didn't worry with this last step ...)

Fruit Salad a la Alia

The other night Alia (6) made this fruit salad for dessert. I helped her take the skin off the kiwifruit and I segmented the orange. She did EVERYTHING else on her own ! I was so impressed. I bought the neatest little gadget last time we went strawberry picking that helped her with slicing the strawberries ! I'll do a post on that little beauty soon ... but beware, you are all going to want one !

This fruit salad contains one punnet of strawberries, one orange, two kiwifruits and one banana. There are also red and green apples on the side so we could add whichever one we have a preference for ! Isn't she thoughtful ?? :)

Warm Apple Cinnamon Maple Oats

A quick and easy breakfast for a cool morning.
I throw all of this stuff together and cook it at work sometimes !

All you need is ...
Rolled oats
An apple, finely diced. I like granny smiths.
Raisins (sultanas)
A sprinkle of cinnamon, ground
Pure Maple Syrup

Put the oats, apple and cinnamon in a bowl, cover (just) with water. Cook in microwave for a minute or two. Just til the apple has softened and the oats have cooked to your desired 'cookedness'. Throw in the raisins and top with a small drizzle of maple syrup. Mmmmm.

Apple Sanga

A few weeks ago we tried this Maple Apple Cheddar Melt but I feel that's too hard to remember and since I live in the land of abbreviations, I decided to call ours Apple Sangas. Don't try to figure it out. I don't know why but Sanga is short for Sandwich is this land down under.

I was pleasantly surprised to find that this recipe came from Closet Cooking ... possibly my favorite cooking blog of all time. I want to eat everything he posts !! EVERYTHING !!

Apple Sanga ~ adapted from Healthy Food For Living who adapted it from Closet Cooking !!

Ingredients:

1 medium apple, peeled, cored, & sliced thin ~ I used Granny Smith, I think.
Olive Oil
1 Tbsp pure maple syrup
ground cinnamon
2 slices whole wheat sandwich bread
sliced tasty cheese (cheddar)

Directions:

Heat oil in nonstick pan over medium heat. Add apple slices and maple syrup. Cookuntil the apples are soft, about 5 minutes. Make sure you keep stirring, you don't want the apples to burn. Stir in the ground cinnamon. Lay cheese slices on one piece of bread. Spoon apples over cheese and top with remaining piece of bread. Put in sandwich press. Press til bread is browned and cheese is melted.

Delicious ! We all liked these !!

I served them with Roasted Cauliflower and Broccoli ...

Yummo Apple Oats

Ok ... this is a combination of a few recipes I've seen around. The almond milk is based on an Ani Phyo recipe but with a few omissions.

You'll have to start this two days before you want to eat it (if you make your own almond milk). I know ... crazy planning involved but it's worth it.

To start you will need to soak the almonds overnight.

Then, put the following into your blender :

1/2 cup soaked almonds
1/2 cup pitted dates
5 cups water

Blend really really really well. I don't strain this ... it's not necessary in these oats.

That's you almond milk.

Then ...

Grate (skin on) two granny smith apples
Top with :
1.5 cups of rolled oats
2 tablespoons pure maple syrup
1/2 cup slivered almonds (and any other assortment of nuts/seeds you might like)
1.5 cups of almond milk

Mix it up, cover it and put it in the fridge ... it'll be ready in the morning !!

All you have to do in the morning is scoop it into your bowl ! I topped mine with chopped nectarine. My children topped theirs with a bit of extra milk and some frozen blueberries. Both ways were delicious !!!

Thai Apple Salad

I recently read an article about apples.
I found this recipe in that article ... I modified it to look like this.

The Salad:
50 g (about 2 oz) raw cashews
2 spring onions, finely chopped
150 g (5 oz) sugar snap peas, ends trimmed
1 cup rocket (arugula) - I used a bit more than this ... I like rocket !!
5 wombok (Chinese cabbage) leaves, chopped into thin strips
½ cup fresh coriander leaves ... I used way more than this but you may do it to taste.
2Fuji apples, thinly sliced
1 Granny Smith apple, thinly sliced
1 Pink Lady apple, thinly sliced

The Dressing:
1½ tablespoons sesame oil
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
2.5 cm (1 inch) piece fresh ginger, grated

• Whisk together the dressing ingredients in a bowl and set aside.
• Toast cashews over med. heat. Make sure to watch and shake or they will burn !!
  
• Combine Salad ingredients.
• Top with dressing and cashews.

EASY PEASY and soooooo tasty !
Not to mention totally good for you ...

PS ... I've made this twice and both times I've served it with fish.
A white fish cooked in garlic.
Simple.

Heather's Apple Crumble

My friend Heather gave me this recipe years ago ... we still love it !
It's quick and easy and so yummy ... especially good on a cold winter's night !

4 cups sliced/peeled apple (we like granny smith's best)

1/2 cup brown sugar
1/2 cup oats
1/4 cup flour
1/4 cup butter
1 tsp cinnamon
1/2 tsp salt
1/8 tsp nutmeg

ice cream, to serve

1. Microwave apples 2 - 4 minutes on high, til tender.
2. Combine remaining ingredients & microwave on high til hot and bubbly (a couple minutes) stirring 1/2 way through.
3. Spread mixture on apples. Microwave all together on high 4 - 6 minutes.
4. Serve with ice cream.