6 l g. apples, sliced
About 3 c. unsweetened pineapple juice
1/2 c. chopped walnuts
1 tbsp. butter

CRUMBLE TOPPING:

3/4 c. quick rolled oats
3/4 c. whole wheat pastry flour
2 tbsp. oat bran
1/4 c. wheat germ
1/3 c. brown sugar
1/4 tsp. salt
1/4 c. butter

Slice apples into 1 1/2 quart covered container; pour pineapple juice over apples so all are under the juice; let stand 2 hours or longer; drain just before baking. Put apples into shallow baking dish; sprinkle nuts over top and dot with butter. Sprinkle on Crumble Topping and press down gently. Bake at 350 degrees until apples are done and the topping is a delicate brown.

TOPPING: Combine the dry ingredients. Add the butter and cut in until pea sized.

NOTE: This topping is convenient to have on hand for entertaining. It can be made in quantity and stored in the refrigerator or freezer; it can also be used over peaches, berries and other fruits.