Saturday, October 07, 2006

Juicy Apple Crisp

A Cooking Light recipe.

1/2 cup regular oats
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1 1/2 tablespoons butter, melted
1 tablespoon thawed apple juice concentrate
1/2 teaspoon ground cinnamon

2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

8 cups sliced peeled Granny Smith apple (about 2 pounds)
1/4 cup thawed apple juice concentrate, undiluted
2 tablespoons water

3/4 cup vanilla light ice cream

Preheat oven to 425°.

Combine first 6 ingredients; set aside.

Combine the granulated sugar, cornstarch, 1/2 teaspoon cinnamon, and salt. Place the apple slices in an 11 x 7-inch baking dish, and sprinkle with the cornstarch mixture. Pour 1/4 cup juice concentrate and water over the apple mixture. Top with the oat mixture. Bake at 425° for 25 minutes or until bubbly and golden brown. Let stand for 15 minutes. Serve with ice cream.

Yield: 6 servings (serving size: 1 cup apple crisp and 2 tablespoons ice cream)

NUTRITION PER SERVINGCALORIES 258(16% from fat); FAT 4.6g (sat 2.4g,mono 1.2g,poly 0.5g); PROTEIN 2.2g; CHOLESTEROL 10mg; CALCIUM 56mg; SODIUM 101mg; FIBER 3.4g; IRON 1.2mg; CARBOHYDRATE 55.2g

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