This is a versatile recipe, it can be used in so many ways. In pies, on tarts, with yogurt and granola, with ice-cream, pop tart filling, porridge, with crepes and pancakes or on French toast, the list goes on. Make up batch and keep in the fridge to eat over the week, or even try freezing it.
3-4 depending on size apples (preferable seasonal and local) peeled cored and cut into wedges.
1 cinnamon stick
1 tsp ground cinnamon
juice half a lemon
2-3 tsp maple syrup
1 tsp neutral oil like ground nut
2 tsp vanilla extract, or bean paste
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