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Apple Crumble with Oats
Diabetic Living Magazine
“Leaving the skins on the apples provides fiber and vitamins, so this diabetic-friendly dessert is not only good tasting but also good for you.”
½ cup regular rolled oats
2 tablespoons whole-wheat pastry flour
2 tablespoons packed brown sugar (see Tips)
½ teaspoon ground cinnamon
1 tablespoon cold butter, cut into small pieces
3 medium Golden Delicious apples, cored and cut into thin wedges
2 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon packed brown sugar (see Tips)
Frozen yogurt or low-fat vanilla yogurt (optional)
1Preheat oven to 350°F. In a medium bowl combine oats, flour, 2 tablespoons brown sugar and cinnamon. Mix with fork until combined. Add the butter and work it in with your fingers, the fork or a pastry blender until the mixture begins to form clumps.
2In a large bowl toss the apples with the water, lemon juice and remaining 1 tablespoon brown sugar. Transfer apple mixture to a 9-inch pie plate. Sprinkle the oat mixture evenly over the apples. Bake for 40 to 45 minutes or until the topping is golden and the apples are tender. If desired, serve warm with yogurt.
Tips: To make individual servings, prepare as above, except divide the apple mixture among six 6- to 8-ounce custard cups or ramekins. Sprinkle with oat mixture and bake about 35 minutes or until apples are tender. Serve as above.
If using a sugar substitute, use Splenda(R) Brown Sugar Blend for Baking. Follow package directions to use product amount that's equivalent to 2 and 1 tablespoon brown sugar. Nutrition Per Serving with Substitute: Same as below, except 137 calories, 26 g carbohydrate. (13 g sugars), 18 mg sodium.