Friday recipe: apple crisp

October 14, 2011 —

The weather in Des Moines has been gorgeous lately, the trees are showing their beautiful fall colors and the local apple crop is rolling in. I love going to local orchards for fresh-picked Honey Crisps, Jonathans and all the other varieties they grow. While the healthiest way to enjoy apples is eating them right off the tree, I also crank out multiple batches of apple crisp this time of year. The toothsome mix of oats, spices, brown sugar and of course the fruit is heavenly!

It's a great time to pick a peck.

This recipe, I like to believe, is not as sinful as some, as it’s heavier on the apples than on lots of butter and sugar. Of course, if you want to counter that with a dollop of vanilla ice cream, who could blame you? Just be sure to save some raw apples for healthy snacking later.

Apple crisp

  • 6 medium apples (I like Granny Smiths and Jonathans for baking)
  • 1/2 teaspoon cinnamon (plus more for tossing with the applies, if desired)
  • 1/4 cup rolled oats
  • 1/3 cup light brown sugar
  • 1/4 cup whole wheat pastry flour
  • 1/4 teaspoon nutmeg
  • 1 1/2 tablespoons butter or margarine

Preheat the oven to 375 degrees. Spray an 8-inch baking pan with non-stick cooking spray. Slice and core the apples, toss with a teaspoon of extra cinnamon if desired, then layer the apples in the baking pan. Combine all of the remaining ingredients in a mixing bowl and crumble over the apples. Bake for 30 minutes, or until the apples are tender.

Nutrition info per serving: calories, 146; total fat, 1.8g; cholesterol, 0mg; sodium, 25mg; total carbohydrates, 33.5g; dietary fiber, 3.9g; protein, 1.4g.


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