Instructions: Peel, core, and slice apples. Roast pecans and rolled oats separately in skillet. Lightly saute the sliced apples in sesame oil with a pinch of sea salt. Put in baking dish. Mix arrowroot flour in water and pour over ingredients. Mix rice syrup and barley malt with rolled oats and pecans.

Sprinkle over apples. Bake 20 to 25 minutes in preheated 375-degree oven.

Remove cover for last 5 minutes to make top crispier.

NOTES : This is a delicious apple crisp, made crispier by sauteing the apples in a little oil.

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