This simple oatless apple crisp gets its sweet topping from white whole-wheat flour, dark brown sugar and butter. Any sweet, firm apple will work. Experiment and mix and match to find your favorite fruit combo.
Nutrition per serving may change if servings are adjusted.
2 pounds sweet, firm apples (about 4-5 medium), peeled, cored and sliced
½ cup packed dark brown sugar, divided
1 tablespoon lemon juice
1 teaspoon ground cinnamon
Pinch of salt plus ⅛ teaspoon, divided
½ cup white whole-wheat flour
5 tablespoons cold butter, cut into cubes
Preheat oven to 375°F. Coat an 8-inch-square (or 2-quart) deep baking dish with cooking spray.
Combine apples, ¼ cup brown sugar, lemon juice, cinnamon and a pinch of salt in a large bowl. Toss to mix. Transfer to the prepared baking dish, cover with foil and bake for 30 minutes.
Meanwhile, combine flour, the remaining ¼ cup brown sugar and the remaining ⅛ teaspoon salt in the bowl of a food processor. Process to blend. Add butter and pulse until crumbly.
Remove the foil from the baking dish and scatter the flour mixture evenly over the apples. Bake, uncovered, until the topping is browned and the apples are soft and bubbling, 30 to 35 minutes more. Let cool for at least 15 minutes before serving.
268 calories;10 g fat(6 g sat); 5 g fiber; 47 g carbohydrates; 2 g protein; 6 mcg folate; 25 mg cholesterol; 34 g sugars; 18 g added sugars; 379 IU vitamin A; 8 mg vitamin C; 32 mg calcium; 2 mg iron; 81 mg sodium; 207 mg potassium
Carbohydrate Servings: 3
Exchanges: 2 fat, 1½ fruit, 1 other carbohydrate, ½ starch