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

Filling
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

Crisp
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.