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All-Time Favorite Apple Crisp - Apple Crisp
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Lower fat version of an old favorite!

Donna Rice

Serves/Makes:12 small servings

  • 2 tbsp (30 ml) plus 1/2 cup (125 ml) packed light brown sugar
  • 2 tbsp (30 ml) plus 1/3 cup (80 ml) all-purpose flour
  • 1 tsp (5 ml) cinnamon
  • 3/4 tsp (4 ml) salt
  • 1 tsp (5 ml) vanilla extract
  • 3 tbsp (45 ml) fresh lemon juice
  • 3 lbs (1.4 kg). baking apples
  • 1/2 cup (125 ml) old fashioned oats
  • 6 tbsp (90 ml) cold margarine, cut into pieces
  • 1 qt. frozen nonfat vanilla yogurt
  • Preheat oven to 350 degrees (175 C.).
  • Lightly coat a 13" x 9" baking dish with nonstick cooking spray.
  • Mix 2 tbsp (30 ml) brown sugar, 2 tbsp (30 ml) flour, 1/2 tsp (2 ml) cinnamon, and 1/4 tsp (1 ml) salt in processor bowl.
  • Add vanilla to food processor and pulse to combine, about 10 seconds or put in a medium bowl and work with ahnds until well mixed.
  • Put lemon juice in large bowl.
  • Peel apples and cut into 1/4 inch slices (you need about 7 cups).
  • Add to bowl, tossing with juice frequently.
  • Sprinkle with brown sugar mixture and toss until evenly coated.
  • Spread in baking dish.
  • Combine oats, remaining brown sugar, remaining flour, remaining cinnamon, and remaining salt in medium bowl.
  • Using your fingers, work margarine into flour mixture until coarse crumbs appear.
  • Sprinkle over apples.
  • Bake until topping is golden and apples are tender, about 40 minutes.
  • Serve with scoops of frozen yogurt.
Another card group hit. We had it for brunch without the frozen yogurt. Would make a great dessert. Not overly sweet like some versions!

Per serving: 266 calories/22% from fat.

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