Juicy Apple Crisp

Becky Luigart-Stayner; Lydia DeGaris-Pursell

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?

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 16%
  • Fat: 4.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.2g
  • Carbohydrate: 55.2g
  • Fiber: 3.4g
  • Cholesterol: 10mg
  • Iron: 1.2mg
  • Sodium: 101mg
  • Calcium: 56mg

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

Preparation

  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.
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