Wednesday, August 31, 2011


Apple Filling:
4 large Granny Smith or Jonathan apples
2 tbsp firmly packed brown sugar
1 tsp cinnamon

Crumb Topping:
1/3 cup all-purpose flour
1/3 cup whole-wheat flour
1/3 cup rolled oats
3 tbsp granulated sugar
1 stick butter

Preheat oven to 425 degrees.
Spray a 2-quart baking dish with nonstick cooking spray.

Peel, core, and slice the apples; layer in the prepared baking dish. Sprinkle the brown sugar and cinnamon over the apples. Make the topping and sprinkle over the apples.

To make the topping, place all the topping ingredients into a large mixing bowl and mix together well (works best when you use your hands!). Sprinkle over apples. Place in the 425 degree oven and bake 20 to 25 minutes until the apples are softened and the crumble is lightly browned. Best served warm (with a little ice cream, if desired).

Variation: You can use this same recipe to make a berry crumble by using your favorite berries. Toss a tablespoon of flour with the berries before placing in the baking dish. This keeps the crumble from becoming soggy.

NOTE TO DIABETICS: You can make this a diabetic dish by replacing the 2 tablespoons brown sugar with 1 1/2 tablespoons Splenda brown sugar blend and the 3 tablespoons of sugar with 3 tablespoons Splenda Granulated.

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