6 apples, peeled, cored and thickly sliced
4 Tbs. water
1 tsp. cinnamon
Peel of a lemon, grated
1 cup unsulfured dark raisins
3 cups whole wheat breadcrumbs
2 egg whites, beaten stiff
1. Peel, core and cut apples in thick slices.
2. Heat a little water in a saucepan; add apple slices.
3. Cover and allow to steam gently over low heat until apples are almost tender -- about 5-10 minutes.
4. Crumble whole wheat bread into large-sized crumbs.
5. Combine breadcrumbs, raisins, lemon peel and cinnamon.
6. Line a nonstick baking dish sprayed with cooking spray with half of the breadcrumb mixture; spoon apples, and coat with the rest of the breadcrumbs.
7. Beat egg whites into meringue and pour over mixture.
8. Bake in moderate oven (350 F/175 C ) for 15 to 20 minutes until meringue is golden brown.
Dark raisins are among the few fruits that can be dried without sulfuring. Most dried fruit are sprayed with glazing agents and sulphur dioxide preservative.