Chef's Inspiration: "I thought how good [apples, walnuts and raisins] would all be baked together for dessert, and gradually, this recipe evolved. As soon as we tried it, we liked it, and made no alterations at all. This has taste, texture and is not overly sweet."
Time: 0 hour
Put sliced, unpeeled apples in a Ziploc bag with the cinnamon and shake to coat all pieces. Refrigerate while you proceed with the rest of the recipe. Will keep 24 hours. Put all the dried fruit, except the dates, in a bowl, and cover with the boiling water. If less than 2 cups covers the fruit, that is fine. Let sit about 20-30 minutes, while you proceed with the rest of the recipe. Mix the walnut pieces and coconut shreds with the maple syrup (or honey) and set aside. In a 13x9 baking dish, melt the butter and coconut oil in a 350° F oven and tilt to coat pan and mix. Toss the apples and cinnamon in the pan until coated, and spread to cover evenly. Drain the water from the dried fruit (reserving water to cook carrots, rice, etc., in for later, if desired). Mix the fruit together and sprinkle evenly over the apples. Sprinkle on the chopped dates. Bake at 350° F for 30 minutes. Remove from oven and top with Maple-coated walnuts and coconut. Return to oven for 6-8 minutes. Delicious warm. It keeps well and can be reheated in a 350 degree oven.
Nutrition facts (per serving):