Wednesday, September 21, 2011

Apple Crisp

I hate saying goodbye to summer, but what makes the goodbye somewhat bearable is the abundance of fall fruits and vegetables available in the market. That's why I went to my local farm stand yesterday and picked up three pounds of Cortland apples to make an apple crisp. This recipe is simple and not over-the-top in calories. Plus it's hearty and satisfying and a great way to welcome the season.

Apple Crisp

3 pounds tart apples (I used Cortland)
1/4 cup sugar (I used Splenda no calorie)
Juice of one lemon
2 T AP flour
1/2 tsp cinnamon

1 cup AP flour
1-1/4 cups rolled oats
1/2 cup brown sugar (I used 1/4 cup Splenda Brown Sugar Blend)
1 tsp cinnamon
Pinch of salt
8 T (1 stick) unsalted butter cut into small pieces

Pre heat oven to 350 degrees.

To make the filling, peel, core and slice apples into 1/4 inch slices. Toss with sugar, lemon, flour and cinnamon. Place in prepared baking dish misted with cooking spray. I used a souffle pan but a 9 x 12 glass baking dish would be great too.

To prepare topping, mix all ingredients and sprinkle over apples. Bake 45 minutes to 1 hour. Let cool slightly and serve with ice cream. I didn't have any ice cream in the house so I poured some fat free half and half around the perimeter of the dish and it was delicious. And by the way, it was fabulous for breakfast the next morning.

No comments: