Healthy Apple Crisp

I love apple crisp, especially when it starts to get cold outside. Traditional versions are typically loaded with fat and sugar but this version is not! I made this with my boyfriend and neighbor and we all loved it. Warning: this recipe makes a whole pan of apple crisp so cut in half if you don't want too many left overs.  I love this recipe for fall and winter months because its warm and you can use apples from the farmers market or apple picking. I found this recipe in the November 2012 issue of Health Magazine, but you can access it at the link below.,,50400000124820,00.html

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.

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1 comment:

  1. Lu, great Blog! Now all I can think of is buying new clothes and making your yummy food! Jesse