This week’s recipe may be a little late, but it’s worth the wait!

What do you get when you mix together cinnamon, rolled oats, brown sugar, walnuts (or hazelnuts) and a few deliciously tartly sweet fresh and crisp apples? Well besides the likelihood that you will attain Nirvana, you may also find that you have created something we like to call our Old-Fashioned Apple-Nut Crisp. And can we just say…. YUM!!

This may be one of my favourite fall desserts here at the McCombe household. If you pick the right kind of apples to use (my personal favourite is Cortland), it can make all the difference and the taste may knock your socks off. Seriously.

So here it is! Even though this is so tasty that you may not believe it, this dessert is actually quite good for you! Bonus!!

This delicious recipe brought to you by the Heroic Health kitchen

This delicious recipe brought to you by the Heroic Health kitchen

Old-Fashioned Apple-Nut Crisp:

  • 5 medium-large crisp, tart apples, such as McIntosh, Empire, Granny Smith or Cortland, peeled and thinly sliced (about 6 cups)
  • 3 tbsp. granulated sugar, or Splenda Granular
  • 1 tbsp. lemon juice
  • 1 tsp. ground cinnamon, divided
  • 2/3 cup whole-wheat flour
  • ½ cup old-fashioned rolled oats, (not instant)
  • ½ cup packed light brown sugar
  • 2 tbsp. butter, cut into small pieces
  • 2 tbsp. canola oil
  • 2 tbsp. frozen apple juice concentrate, thawed
  • 1/3 cup coarsely chopped hazelnuts, or walnuts
  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; 10g fat (3g sat., 5g mono); 8mg cholesterol; 47g carbohydrates; 3g protein; 6g fiber; 1mg sodium; 231mg potassium, Manganese (17% daily value)

 

 

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