Monday, August 29, 2011

Apple Crisp

We had guests for dinner last night and this is a great dessert recipe. It makes a large dish, so if there aren't many people, you can cut the recipe in half.


For the base:
5lb granny smith apples
grated zest of 1 orange
grated zest of 1 lemon
2 tbsp freshly squeezed orange juice
2 tbsp freshly squeezed lemon juice
1/2 cup Splenda blend granulated sugar
2 tsp ground cinnamon
1 tsp ground nutmeg

For the crust:
1 1/2 cups flour
3/4 cup Splenda blend granulated sugar
3/4 cup Splenda blend brown sugar
1/2 tsp salt
1 cup oatmeal
1/2 lb cold unsalted butter, diced

Note: the packages of Splenda blend say to use only half of what it calls for in regular sugar, but after many uses, we've learned that's not the case, so if you don't use Splenda blend, the measurements for real sugar would be the same as listed above.

Step 1:

Preheat oven to 350 degrees. Butter a 9x13 glass baking dish. Peel and cut apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the baking dish.

Step 2:

To make crust, combine flour, sugars, salt, oatmeal, and cold butter in a bowl and mix until the mixture is crumbly and and the butter is the size of peas. We use a spatula to mix but you can use a mixer on low speed. Scatter evenly over the apples.

Step 3:

Bake for 1 hours until the top is brown and apples are bubbly. We suggest making it a bit before you plan to eat it because it stay hot a really long time and will stay warm for hours if just covered with a sheet of aluminum foil.

Make 10 servings; 15 Points Plus each

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