Since it is fall everywhere but where we live (Arizona) I thought I would entertain the fall dishes that are my favorites. Nothing speaks of fall better than apple cider, apple doughnuts, apple pie, banana bread, maple nut buns; they're just FULL of fall flavors and yumminess. This recipe is adapted from Eating Well.
Lighter Apple Crisp.
- 5 medium-large crisp, tart apples, such as McIntosh, Empire, Granny Smith or Cortland, peeled and thinly sliced (about 6 cups)
- 3 tablespoons granulated sugar or Splenda Granular
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon, divided
- 2/3 cup whole-wheat flour
- 1/2 cup old-fashioned rolled oats (not instant)
- 1/2 cup packed light brown sugar
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons canola oil
- 2 tablespoons fresh apple cider
- 1/3 cup coarsely chopped hazelnuts or walnuts or pecans
Directions
Preheat oven to 375°F. Coat an 8-inch square (or 2-quart) deep baking dish with cooking spray.
Combine apples with granulated sugar (or Splenda), lemon juice and 1/2 teaspoon cinnamon in a large bowl. Toss to mix. Transfer to the prepared baking dish, cover with foil and bake for 30 minutes.
Meanwhile, combine whole-wheat flour, oats, brown sugar and the remaining 1/2 teaspoon cinnamon in a medium bowl. Mix to blend. Using your fingers (or a fork or pastry blender), cut in butter until evenly distributed and there are no chunks. Stir in oil, apple cider and nuts; toss well until evenly moistened and clumpy.
Remove the foil from the baking dish and scatter the topping evenly over the apples. Bake uncovered until the topping has browned and the fruit is soft and bubbling, about 30 minutes more. Let cool for at least 15 minutes before serving.
0 comments:
Post a Comment