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Juicy Apple Crisp

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 6 servings (serving size: 1 cup apple crisp and 2 tablespoons ice cream)
Apples never let you down: You can get them year-round, and you can use just about any variety in this quintessential always-works dessert. With this kind of dependability, who needs chocolate?

Ingredients

  • 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

Nutrition Information

  • calories 258
  • caloriesfromfat 16 %
  • fat 4.6 g
  • satfat 2.4 g
  • monofat 1.2 g
  • polyfat 0.5 g
  • protein 2.2 g
  • carbohydrate 55.2 g
  • fiber 3.4 g
  • cholesterol 10 mg
  • iron 1.2 mg
  • sodium 101 mg
  • calcium 56 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine first 6 ingredients; set aside.

  3. 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.