Nutrition per serving may change if servings are adjusted.
6 Granny Smith apples
3 tablespoons packed light brown sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt
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
Preheat oven to 350°F. Coat a 9-by-13-inchbaking dish with cooking spray.
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.
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.
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.
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