Healthy Apple Crisp
For the topping
1/2 cup whole wheat flour
1/2 cup rolled oats
2/3 cup coarsely chopped walnuts
1/2 cup sugar
5 tablespoons unsalted butter, melted
1/8 teaspoon salt
For the Filling
Grated zest and juice of 1 orange
1/2 cup coarsely chopped dried apricots (I skipped the apricots because we didn't have any)
1/3 cup sugar
1 teaspoon ground cinnamon
7 medium apples
Preheat oven to 350 degrees. Spray a 2 inch deep baking dish with nonstick cooking spray. To make the topping: combine all ingredients for the topping in a bowl and mix well. Set aside. To make the filling: combine orange zest, juice, and chopped apricots in a small bowl. Let the apricots soften while you prepare the apples. Mix sugar and cinnamon in a large bowl. Quarter and core the apples. Cut each quarter into 3 or 4 chunks. Toss the apples with the cinnamon sugar mixture. Stir in the apricots and juice. Scrape the mixture into the baking dish and spread it evenly. Distribute the crumbly topping evenly over the apples. Bake for 1 1/4 - 1 1/2 hours or until the crisp is browned on to and the juices are bubbling and thickened.
Who can eat apple crisp without vanilla ice cream? I certainly can't! I paired this apple crisp with Kemps Fat Free, No Sugar Added Vanilla frozen yogurt.