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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My family liked this apple crisp but wasn't crazy over the nut part of the recipe. When I made this I used the full 3 Tbl Splenda brown sugar as my family isn't crazy over whole wheat flour for the topping. I used 3 green apples, and I used the Splenda. I found this recipe in Web MD magazine. Ingredients:
1/2 cup walnuts |
1/2 cup oats |
1/2 cup whole wheat flour |
3 tablespoons brown sugar |
1/4 teaspoon ground cinnamon |
3 tablespoons trans-fat free margarine |
4 cups cored and thinly sliced apples, firmly packed (pippin and granny smith work well) |
1/4 cup sugar or 2 tablespoons splenda sugar substitute |
1 teaspoon apple pie spice |
2 tablespoons unbleached flour |
Directions:
1. Preheat oven to 375.
2. Coat a 9x9-inch baking dish, 9-inch cake pan, or deep dish pie plate with canola cooking spray. Toast the walnuts by spreading on a pie plate and heating in oven until fragrant ( about 7 minutes). Chop the nuts medium fine.
3. Combine the oats, flour, brown sugar, and cinnamon in a mixing bowl. Cut margarine into the mixture until the topping resembles small peas or until crumbly. Add the chopped nuts and mix well. (The topping can be prepared up to a week ahead and refrigerated).
4. Put the sliced apples in a large bowl. Add sugar (or Splenda) and apple pie spice to a 1 cup measure, then pour over the apples and toss. Sprinkle flour over apples and mix gently. Pour the mixture into the prepared baking dish. Spoon the topping over apples, pressing down lightly. Place the dish on a baking sheet to catch any overflow. Bake on the center rack of oven until the topping is golden brown and the juices have thickened slightly, about 35-45 minutes.
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