Somewhere I picked up an over 600 page book on preserving food. It is: Stocking Up How to Preserve the Foods You Grow Naturally by Carol Hupping Stoner, 1977. This book has info on just about everything- fruits, vegetables, dairy, meats and fish, nuts, seeds and grains.
This recipe reminds me of a dessert we use to have in the grade school lunch room. It was a layered cup of cooked apples and crumbs, but it was served at room temperature.
Apple Cinnamon Crumb
1 pound cooking apples, peeled, cored and sliced
1 to 2 tablespoons water
1 tablespoon honey
1/4 cup raisins (if desired)
2 tablespoons butter
1 teaspoon cinnamon
1/4 cup finely chopped walnuts
1/4 cup whole-wheat bread crumbs (or wheat germ or bran)
3 tablespoons honey
Cook apples with water and 1 tablespoon honey until soft. Mash lightly. Add raisins.
Melt butter in a saucepan, and add cinnamon, chopped nuts and bread crumbs. Brown gently. Add 3 tablespoons honey.
Layer the crumbs and mashed apples in a foil pie plate, beginning and ending with the crumbs. Press down lightly. Cool quickly. Freeze. Wrap, label, seal, and date. Return to freezer.
When ready to serve: Preheat oven to 350 degrees. Remove wrapping and bake for about 1 hour until crisp and golden brown. Serve hot with whipped cream, ice cream, or yogurt. Makes 4 to 6 servings.