LOW FAT: Warm Apple Crisp

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* Exported from MasterCook *

 

* Exported from MasterCook *

 

Warm Apple Crisp

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 262

Serving Size : 6 Preparation Time :0:00

Categories : Desserts Fruits

Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 apples

preferably Rome Beauty

OR Golden Delicious

2 tablespoons apple juice concentrate

1 tablespoon sugar -- plus

2 teaspoons sugar

1 tablespoon cornstarch

2 teaspoons lemon juice

1/2 teaspoon cinnamon

***CRISP TOPPING***

2/3 cup rolled oats

1/3 cup Grape-Nuts cereal

1 tablespoon peach jam

 

MAKES ONE 9-INCH ROUND

 

Crunchy on top, soft and bubbly underneath, a fruit crisp is one of those

old-fashioned American desserts that everyone loves. Fortunately, you

don't need to make a pleasingly textured topping, as this recipe shows.

 

Preheat oven to 375 degrees F. Peel, core, quarter the apples. Cut them

into 1/2-inch pieces. In a large saucepan, combine apples, apple juice

concentrate, sugar, cornstarch, lemon juice, cinnamon, and 2 cups

water. Bring to a simmer over moderate heat, adjust heat to maintain a

simmer and cook 15 minutes. The syrup should thicken slightly and fall

below the level of the apples. Make crisp topping: Combine oats (set aside

1 tablespoon), Grape-Nuts, and jam in a food processor and process until

jam is evenly distributed and mixture has a streusel-like feel. Transfer

to a bowl and stir in the reversed 1 tablespoon rolled oats. Transfer the

apples to a 9-inch pie pan. Spread the crisp topping evenly over the

apples, pressing it lightly into place. Bake until apples are bubbly and

topping is lightly browned, about 25 minutes.

 

TIP: Other fruits make delicious crisps. In season, try peaches,

nectarines, plums, berries, strawberries/rhubarb, apricots, or peaches

mixed with berries.

 

Serving Size: 1/6 of the crisp. Calories: 198 Fat: 1.7g Cholesterol: 0 mg

Carbohydrates: 44.5 mg Protein: 3.8 g Sodium: 34.8 mg

 

 

 

 

 

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