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Old-Fashioned Apple-Nut Crisp

:  February/March 2005, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.3 (54 votes)

Apples and nuts are a classic—and healthful—combination, especially when you cut back on the saturated fat that typically tops this sweet treat. Our version is just as delicious, and allows the flavor of the hazelnuts to shine through. A dollop of Vanilla Cream or scoop of vanilla frozen yogurt finishes this homey dessert beautifully.


READER'S COMMENT:
"The taste was great! I subbed apple cider for the apple juice concentrate without a problem. The Granny Smith apples did get a little mushy and the topping was a little too browned. Something to keep in mind if you're using an electric...
Old-Fashioned Apple-Nut Crisp Recipe

8 servings

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | Low sodium | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 5 medium-large crisp, tart apples, such as McIntosh, Empire, Granny Smith or Cortland, peeled and thinly sliced (about 6 cups)
  • 3 tablespoons granulated sugar, or Splenda Granular
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon, divided
  • 2/3 cup whole-wheat flour
  • 1/2 cup old-fashioned rolled oats, (not instant)
  • 1/2 cup packed light brown sugar
  • 2 tablespoons butter, cut into small pieces
  • 2 tablespoons canola oil
  • 2 tablespoons frozen apple juice concentrate, thawed
  • 1/3 cup coarsely chopped hazelnuts, or walnuts

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Preparation

  1. Preheat oven to 375°F. Coat an 8-inch square (or 2-quart) deep baking dish with cooking spray.
  2. Combine apples with granulated sugar (or Splenda), lemon juice and 1/2 teaspoon cinnamon in a large bowl. Toss to mix. Transfer to the prepared baking dish, cover with foil and bake for 30 minutes.
  3. Meanwhile, combine whole-wheat flour, oats, brown sugar and the remaining 1/2 teaspoon cinnamon in a medium bowl. Mix to blend. Using your fingers (or a fork or pastry blender), cut in butter until evenly distributed and there are no chunks. Stir in oil, apple juice concentrate and nuts; toss well until evenly moistened and clumpy.
  4. Remove the foil from the baking dish and scatter the topping evenly over the apples. Bake uncovered until the topping has browned and the fruit is soft and bubbling, about 30 minutes more. Let cool for at least 15 minutes before serving.

Nutrition

Per serving: 274 calories; 10 g fat ( 3 g sat , 5 g mono ); 8 mg cholesterol; 47 g carbohydrates; 3 g protein; 6 g fiber; 1 mg sodium; 231 mg potassium.

Nutrition Bonus: Manganese (17% daily value).

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 other carbohydrate, 2 fat (saturated)

Nutrition Note: Per serving with Splenda: 2 1/2 Carbohydrate Servings; 265 calories; 43 g carbohydrate


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Recipe Categories

Style/Theme
Vegetarian
Potluck
Picnic
Kid-friendly
Entertaining, casual
Comfort foods
Holiday
Thanksgiving
July 4th
Christmas
Season
Winter
Fall
Meal/Course
Dessert
Health & Diet Considerations
High fiber
Low sodium
Low cholesterol
Preparation/ Technique
Bake
Servings
8 or more
Ethnic/Regional
American
Total Time
More than 1 hour
Type of Dish
Desserts, fruit
Ease of Preparation
Moderate
Publication
February/March 2005
The EatingWell Diabetes Cookbook (2005)
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