Spiralized Apple Crisp

Spiralized Apple Crisp

1 Review
From: EatingWell.com, December 2016

Use a spiralizer to skip the peeling and slicing in this easy apple crisp recipe. Plus the noodly texture of this gluten-free fruit dessert is a fun adaptation of traditional versions.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • Filling
  • 6 Granny Smith apples
  • 3 tablespoons packed light brown sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Topping
  • 1½ cups oats (see Tip)
  • ½ cup almond meal
  • ⅓ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 4 tablespoons butter, melted

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-by-13-inchbaking dish with cooking spray.
  2. Using a spiral vegetable slicer or a vegetable peeler, cut apples into long, thick strands or strips. Toss with 3 tablespoons brown sugar, lemon juice, cornstarch, ½ teaspoon cinnamon and ¼ teaspoon salt in a large bowl. Transfer to the prepared dish.
  3. Combine oats, almond meal, ⅓ cup brown sugar, 1 teaspoon cinnamon and ½ teaspoon salt in a medium bowl. Stir in butter. Crumble the mixture over the fruit.
  4. Bake until the apples are soft,the filling is bubbling around the edges and the topping is golden brown, 50 to 55 minutes. Let cool 5 minutes before serving.
  • People with celiac disease or gluten-sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Nutrition information

  • Serving size: Generous ½-cup each
  • Per serving: 196 calories; 7 g fat(3 g sat); 4 g fiber; 32 g carbohydrates; 3 g protein; 4 mcg folate; 10 mg cholesterol; 19 g sugars; 9 g added sugars; 169 IU vitamin A; 5 mg vitamin C; 33 mg calcium; 1 mg iron; 151 mg sodium; 115 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 fruit, ½ other carbohydrate, ½ starch

Reviews 1

May 16, 2017
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By: Clair
This was delightful- I made no changes and served it with a spoonful of low fat vanilla yoghurt! Will be making this again very soon.
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