Fall Apple Crisp
This recipe can be made year round, but is perfect for fall. We change the fruit out to peaches, blueberries, and pear for a twist. Get creative and make it your own!
Ingredients
3 large (7-8 oz each) Fuji apples, peeled, cored and sliced into ½-inch-thick slices
¼ cup brown sugar Splenda
½ teaspoon ground cinnamon
½ cup rolled oats (not instant oats)
2 tablespoons unsalted butter, melted
½ teaspoon pure vanilla extract
3 large (7-8 oz each) Fuji apples, peeled, cored and sliced into ½-inch-thick slices
¼ cup brown sugar Splenda
½ teaspoon ground cinnamon
½ cup rolled oats (not instant oats)
2 tablespoons unsalted butter, melted
½ teaspoon pure vanilla extract
Instructions
Preheat oven to 375°F. Layer the apple slices in a square 9-inch baking dish, in one or two layers.
In a medium bowl, using a fork, mix together the brown sugar Splenda, cinnamon, oats, butter and vanilla. Using a spatula, pour the mixture over the apples, spreading evenly.
Bake 30 minutes, until topping is golden and crunchy and apples are fork-tender. Gently stir to evenly coat the apples in the melted sugar that has accumulated in the bottom of the pan. Serve immediately.
Serves 4
Each equals; 1 fruit, 1/2 starch, 1 fat
Preheat oven to 375°F. Layer the apple slices in a square 9-inch baking dish, in one or two layers.
In a medium bowl, using a fork, mix together the brown sugar Splenda, cinnamon, oats, butter and vanilla. Using a spatula, pour the mixture over the apples, spreading evenly.
Bake 30 minutes, until topping is golden and crunchy and apples are fork-tender. Gently stir to evenly coat the apples in the melted sugar that has accumulated in the bottom of the pan. Serve immediately.
Serves 4
Each equals; 1 fruit, 1/2 starch, 1 fat
