Faux Apple Crisp

3 large apples (jona golds are best, in my opinion) Cinammon Sprouted wheat bread (I use Ezechial cinammon raisin from health food store - 2 slices, they are small) 9" square casserole dish Makes 4 servings

Preheat oven to 375F. Spray your casserole dish with a non stick spray.

Peel, core, and slice your apples thinly into your baking dish. Sprinkle with cinammon (as much or as little as to your taste).

I take my bread from freezer and grind it into crumbs in blender. Now sprinkle evenly over your apples. Take a spoon and dish down here and there through apples, so that some of crumbs fall between apples.

Bake uncovered in your oven 40 mins. or until your apples are cooked tender.

Cool and serve with flavored yogurt, artificially sweetened.

You can swap out apples for blueberries, fresh or frozen. Just coat berries first with 2 tsp flour.

It's not been as hard an adjustment as we thought it would be and we are both eating healthier than before, that has been a bonus for us both.

Check about 45 minutes into cooking, and if it has cooked, take it off heat. Add a little cornflour fixed in water to mixture to make sure shepherd's pie has a thick sauce. Put into your ovenproof dish, and ideally leave overnight (this marination will REALLY bring out flavor!). Once mixture is cool put your mash potato on top and use a fork to make swirly patterns (this will make top crispy, it's not just for decoration!).

Finally you need to cook in a pre-heated oven at 220 degrees for at least 45 minutes - check pie is piping hot before serving. Best served with? Crusty farmhouse bread in chunks, and cool drinks.