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Old-Fashioned Apple-Nut Crisp

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

Your rating: None Average: 4.2 (78 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

9 Reviews for Old-Fashioned Apple-Nut Crisp

02/08/2011
Delicious

Forget the pre-bake! I just put the apples (used aging organic Fuji's) with the other ingredients called for to mix with the apples in the bottom of the pan. Topped with raisins. Didn't have apple concentrate for the scatter topping, so used orange juice. Was a little concerned 1/2 way through cooking that it looked a bit dry, so I sprinkled it with more orange juice. OMG! It was fabulous! Will make again and again.

fast and flexible
Comments
12/29/2010
Applesauce!!

I've made fruit crisps (pear, apple, nectarine, etc.) many many times, and always just put the crisp topping on top of the raw fruit and bake it that way. I decided to follow this recipe (which directs you to cover the dish full of apples with foil and bake for 30 minutes) as written, even though I had a gut feeling that steaming the apples under foil for 30 minutes would make a mushy filling. Unfortunately I was right - now I have a dish full of applesauce. The apples turned to total mush - not at all what I want in a fruit CRISP - I like the fruit in my crisps to be fork-tender and still have some bite. Luckily I can puree the cooked apple filling and eat it as applesauce to prevent wasting perfectly good fruit, but now I have to go out and buy 5 more apples and make another apple filling so I can complete this dessert and serve it at a dinner party tomorrow. Great flavors and the crisp topping is great (I omitted the applesauce concentrate and used a drop of water instead), but overall a very disappointing recipe from EatingWell.com - the baking instructions need to be reviewed and amended in order for this recipe to be successful.

Comments
12/12/2010
Healthy and fabulous

Crispy, toasty, juicy. And only 7 weight watchers points plus!

Lots of whole grains, toasty nuts make the topping irresistible.
Comments
11/07/2010
Anonymous

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 oven.

Comments
10/21/2010
Anonymous

This is simple to make and I like it that you are using old fashioned oats. I think you should list the sugar grams too.

I made a similar Apple Crisp about two weeks ago using oat flour, because I'm gluten free. I used a combination of Splenda Brown sugar blend and sugar. Since that was my first time making apple crisp, I will be modifying mine to reduce the fat in it.

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