When you don’t have time to role out a traditional pie crust, apple crisp is a quick and easy alternative. This recipe is from the Whole Grains Council. I added walnuts just because I think everything is better with nuts – and they’re really good for you!
Apples are a really healthy choice for dessert. They are a relatively good source of potassium, a mineral not affected by cooking, with about 200 milligrams per cup. One baked apple is a good source of fiber with 5 grams total, which is 19 percent of the daily target.
I think this recipe would be really good using other fruits, as well, like blueberries or peaches.
For the fruit filling:
- 4 cups sliced apples (or other fruit)
- 1/2 teaspoon cinnamon
- 1/3 cup walnuts, chopped (optional)
For the crumble topping:
- 1 stick (1/2 cup) butter or trans-free margarine
- 3/4 cup of sugar or brown sugar
- 3/4 cup sorghum flour
Preheat oven to 350° F. Slice apples into an 8 x 8 inch greased pan or similar-sized casserole dish. Sprinkle with cinnamon. Add walnuts, if you are using them. I also sprinkled the apples with a few drops of lemon juice to keep them from turning brown while I prepared the topping.
Combine crumble ingredients and sprinkle evenly over apples.
Bake at 350°F for approximately 1 hour or until topping turns light brown.
Add a dollop of ice cream or whipped cream, if desired.
Note: You can also use an alternate version of the crumble topping, with less sugar and butter: 3/4 cup sorghum flour, 1/3 cup brown sugar, 1/3 cup butter or trans-free margarine. (Jenny Rees, University of Nebraska Extension Educator)
Nutrition facts per serving: Calories: 250 , Total Fat: 12 g, (Saturated Fat: 7 g), Sodium: 10 mg, Carbohydrate: 37 g, Fiber: 3 g, Protein: 2 g.
Go! Walk! Snack! Certain words just make my tail wag.