Thank you for submitting this recipe. I needed to get rid of two fujii apples that had turned a little too soft to eat on their own. The end product had a very nice, wholesome flavor that wasn't too sweet. I substituted diluted coconut milk for the rice milk and added about 1 1/2 t. of grade B maple syrup for flavor. I also used sucanat. I will definitely make this again, but will use more maple syrup (and adjust the amount of brown sugar accordingly so as not to change the sweetness) and maybe a tart apple to add more flavor. Really love that the recipe does not call for margarine or oil. And it being vegan is a real plus!