Peanut Brittle-Apple Crisp

BECKY LUIGART-STAYNER

Yield: 8 servings (serving size: 1/3 cup crisp and 1/4 cup yogurt)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 25%
  • Fat: 7.8g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 2.4g
  • Protein: 2.9g
  • Carbohydrate: 53g
  • Fiber: 3.2g
  • Cholesterol: 5mg
  • Iron: 0.8mg
  • Sodium: 131mg
  • Calcium: 69mg

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

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
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