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“These jars of spicy, sweet apples crusted in a (butter free) brown sugar oat topping are proof that a good wine can make anything better!”
6 1-cup jars

Ingredients Nutrition

  • 4 large apples, peeled and chopped (I used a mix of Granny Smith and Golden Delicious)
  • 2 large chayotes, peeled and chopped
  • 3 tablespoons dark brown sugar
  • 3 tablespoons agave nectar
  • 1 cup red wine
  • 12 cup orange juice (I used blood orange juice)
  • 1 (2 inch) cinnamon sticks
  • 14 teaspoon ground cloves
  • 1 teaspoon vanilla
  • 12 cup toasted soy flour (kinako)
  • 12 cup instant oatmeal (pulse rolled oats in a food processor until mealy)
  • 12 cup large flake rolled oats
  • 3 tablespoons Truvia, brown sugar blend
  • 12 teaspoon baking powder
  • 12 teaspoon cinnamon
  • 14 teaspoon nutmeg
  • 14 cup canola oil


  1. Preheat oven to 350°F and grease 6 (1 cup) jars.
  2. Place apples, chayotes, sugar, agave, wine, juice, cinnamon stick and cloves in a large saucepan and bring to a simmer over medium heat.
  3. Reduce heat to low and cook, covered, stirring occasionally, for 10 minutes or until apples and squash are tender.
  4. Use a slotted spoon to transfer apple and squash mixture to prepared jars.
  5. Bring wine mixture to the boil over medium-high heat and cook, uncovered, until reduced by half.
  6. Stir in vanilla, then strain over apple mixture in each jar.
  7. Whisk together the kinako, oatmeal, Truvia, baking powder, cinnamon and nutmeg into a bowl. Drizzle in the oil and toss to combine.
  8. Spoon crumble mixture over apple mixture in the jars, packing lightly.
  9. Bake for 30 minutes, or until crumble is golden brown.

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