On Monday I was whipping up our Easter dinner and realized I had nothing for dessert – GASP!! I looked around to see what was in the fridge and saw that I had a crisper full of apples – apple crisp it was! I have an old recipe which I knew I could lighten up a bit but still keep the same delicious taste. Originally I planned out four servings but later decided I wanted half the pan – don’t judge! It was still only 230 calories – with cool whip. So, without further ado…
4 moderate servings – or 2 big ones!!
2 apples, cored and diced (I used my favourite – Royal Gala)
3/4 cup dry gluten-free oats – I used Bob’s Red Mill
3 Tbsp xylitol brown sugar – I used Ideal (you can use regular brown sugar; I’ll put the nutritional value for both below)
1 Tbsp gluten-free flour – I used Pamela’s Artisan Flour Blend
1 Tbsp Earth Balance Organic Butter
2 tsp cinnamon – or more!
1 tsp vanilla extract
Squeeze of lemon juice
Preheat oven to 350F. Grease with butter (or spray with non-stick spray) a 9-inch pie plate. Core and dice your apples. Place in a medium bowl and sprinkle with cinnamon (to your liking), add 1 Tbsp of brown sugar, flour and a squeeze of lemon juice. Mix well. Pour into pie plate.
In another medium bowl mix oats, butter, cinnamon, 2 Tbsp of brown sugar, and vanilla. Mix well with your hands; it should be crumbly. Add this on top of your apples. Cover with foil and bake for 30 minutes.
Remove from oven and let cool for at least 5 minutes – don’t burn your mouth like I did!!
There you have it! A quick dessert that’s as easy as
pie crumble 🙂
Nutritional Info – for 1 moderate serving (with xylitol brown sugar)
105 Calories, 22g Carbs, 3g Fat, 1g Protein, 9g Sugar, 26mg Sodium
Nutritional Info – for 1 moderate serving (with regular brown sugar)
139 Calories, 28g Carbs, 3g Fat, 1g Protein, 18g Sugar, 26mg Sodium
Optional toppings – cool whip or vanilla ice cream.
Have you ever taken an old recipe and lightened it up??