Ingredients

• 1

  cup
  Organic Short Grain Brown Rice suggested substitutions
• ¹⁄₂

  cup
  Organic Brown Rice Syrup suggested substitutions
• 2

  cups
  Apple juice
• 3

  cups
  Apples, Granny Smith or Honeycrisp
• 1 ¹⁄₂

  cups
  Oats, old-fashioned, gluten-free
• 1

  cups
  Walnuts, chopped
• 1

  cups
  Light brown sugar
• ¹⁄₂

  cups
  Dark brown sugar
• ¹⁄₂

  cups
  Gluten-free all-purpose flour
• ³⁄₄

  cups
  Butter, salted
• 1

  tbsp
  Lemon juice
• 2

  tsp
  Pumpkin spice blend
• 2

  tsp
  Cinnamon
• 2

  tsp
  Vanilla extract
• Ice cream, for serving
• Caramel drizzle, for garnish (optional)

Instructions

1. Combine rice and apple juice in a pot and bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 45 minutes. Remove from heat (keep covered) and steam for 10 minutes. Fluff with a fork and set aside.
2. In a medium saucepan, add sliced apples, ¼ cup butter, and dark brown sugar. Cook on low heat for 10 minutes, or until apples have softened.
3. In a large bowl, combine the cooked rice, apples, lemon juice, rice syrup, and vanilla until fully incorporated. Pour into a 9 x 13” pan greased with butter.
4. Mix flour, oats, light brown sugar, pumpkin spice blend, and cinnamon. Cut in ½ cup butter and walnuts until crumbly. Sprinkle over rice-apple mixture.
5. Bake at 350° for 30 minutes, or until brown and bubbly. Drizzle with caramel, if desired, and enjoy!