Good Taste / December-January 2009
Apple Crisp
What’s a holiday feast without a little apple pie? It may be an age-old tradition on your table come November and December, but there’s a slimmer way to do it than you might expect. While it’s not exactly lean cuisine, this light crisp is certainly a step in
the right direction, especially if you use a no-trans fat margarine in place of butter and a sugar substitute in lieu of the real thing. Topping out at around just 220 calories and 8 grams of fat, this dessert is a big nutritional improvement on the classic, with almost no sacrifice in taste. Makes 8 servings.
Topping:
1/2 cup walnuts
1/2 cup oats
1/2 cup whole-wheat flour
3 tbsp brown sugar
1/4 tsp ground cinnamon
3 tbsp no-trans fat margarine
Filling:
4 cups cored and thinly sliced apples (pippin and Granny Smith work well),
firmly packed
1/4 cup sugar (or substitute 2 tbsp Splenda)
1 tsp apple pie spice
2 tbsp unbleached flour
Preheat oven to 375°. Coat a 9x9-inch baking dish, 9-inch cake pan, or deep-dish pie plate with canola cooking spray.
Toast the walnuts by spreading them on a pie plate and heating them in the oven until fragrant (about 7 minutes). Chop the nuts to medium-fine. 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.).
Put the sliced apples in a large bowl. Add the sugar (or Splenda) and apple pie spice to a 1-cup measure, then pour over the apples and toss. Sprinkle flour over the apples and mix gently.
Pour the mixture into the prepared baking dish. Spoon the topping over the 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.
Per serving (using Take Control margarine): 214 calories, 3 g protein, 33 g carbohydrate, 8 g fat, 1.3 g saturated fat, 0 mg cholesterol, 2.5 g fiber, 33.5 mg sodium. Calories from fat: 34%.
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