Maple syrup-sweetened apple slices, mixed with cookied brown rice, are topped with a gingersnap-crumb topping.

Sweet Ginger Crisp

1/3 cup maple syrup
1/4 cup lemon juice
3 tablespoons water
1 teaspoon vanilla extract
4 cups sliced unpeeled apples
3 cups cooked brown rice
Vegetable cooking spray
2 tablespoons all-purpose flour
2 tablespoons brown sugar, packed
1 teaspoon ground allspice
2 tablespoons butter or margarine
3/4 cup coarsely crushed gingersnap cookies (about 10 cookies)
1 cup (8-ounces) nonfat vanilla yogurt - divided use

1. Combine maple syrup, lemon juice, water and vanilla in large bowl. Stir in apples and rice. Spoon into casserole coated with cooking spray.
2. Combine flour, brown sugar and allspice in small bowl; cut in butter until crumbly. Stir in gingersnaps. Sprinkle over apples and rice.
3. Bake covered in 400°F (205°C) oven for 35 minutes. Remove cover, bake 10 minutes more or until top is golden brown and apples are tender.
4. Serve warm, topping each serving with 1 tablespoon yogurt.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.