Peanut Brittle-Apple Crisp

Peanut Brittle-Apple Crisp Recipe
BECKY LUIGART-STAYNER

Yield:

8 servings (serving size: 1/3 cup crisp and 1/4 cup yogurt)

Recipe from

Nutritional Information

Calories 281
Caloriesfromfat 25 %
Fat 7.8 g
Satfat 2 g
Monofat 2.9 g
Polyfat 2.4 g
Protein 2.9 g
Carbohydrate 53 g
Fiber 3.2 g
Cholesterol 5 mg
Iron 0.8 mg
Sodium 131 mg
Calcium 69 mg

Ingredients

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/8 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
1/2 cup coarsely broken peanut brittle (about 2 ounces)
7 cups peeled sliced Granny Smith apple (about 2 pounds)
3 tablespoons orange marmalade
2 cups low-fat vanilla frozen yogurt

Preparation

Preheat oven to 375°.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine flour, sugars, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add peanut brittle, stirring to combine.

Arrange apple in an 8-inch square baking dish; spoon marmalade over apple. Sprinkle flour mixture over marmalade. Bake at 375° for 40 minutes. Serve warm. Top with yogurt.

Note:

October 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note