Instructions

Preheat oven to 350 degrees.

To make puffed wild rice:
Heat safflower or vegetable oil (or another oil that tolerates high heat – NOT olive oil) in a pan. You’ll need enough so that the pan is filled with about 1 1⁄2″- 2”of oil. Heat over medium-high flame until at about 400-425 degrees.
Test by dropping a grain of rice in, if it puffs then the oil is hot enough. Add in wild rice a tablespoon at a time. Place a mesh spoon or small strainer in the oil, keeping hold of the utensil. Add 1 table spoon of wild rice to the center of this mesh spoon. They’ll puff quick, remove as soon as they puff. Place on a plate lined with paper towels to drain the residual oil. You’ll only need 1⁄2 puffed rice for this recipe (but feel free to make more to have on hand or for snacking).

Cook down apple cider over medium heat until reduced by about half. Then add the 2 tablespoons of butter, lemon juice, cranberries, 1⁄4 tsp cinnamon, 2 tablespoons flour, and pinch of salt into that pot.
Prep topping in a bowl by combining Almond flour, all purpose flour, oats, puffed wild rice, pecans, cinnamon, and salt. Add softened butter in small chunks and incorporate in evenly. Add maple syrup. Set aside.

Peel and slice apples. Place apples in a large bowl with water and lemon juice (from the other half of your lemon) to prevent browning. Once you’ve finished slicing them all, drain them and put them back into the bowl.

Toss apple slices with the apple cider mixture. Spread the fruit filling into a pan and level it out.
Spread the topping evenly and bake for 40 minutes, then broil on low for 5 or until the topping is golden.
Allow to cool 10 minutes, serve warm.

Substitutions:
* Plums, peaches, firm pears, berry/rhubarb (or any combination of) also work in place of apples, you
can adapt this recipe to use seasonally available fruit.
*Coconut oil can be used in place of butter to make this recipe vegan
*Rice cereal or wheat puffs should work in place of puffed wild rice.

Serves 8
Recipe provided by Vanessa Casillas