Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Whole wheat flour adds an unexpected nutty flavor to the oatmeal topping. Removing the foil halfway through baking allows the topping to become crisp and browned.

Recipe by Cooking Light September 2003

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Credit: Photography: Becky-Stayner; Styling: Melanie J. Clarke

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Yield:
9 servings (serving size: 2/3 cup)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, oats, brown sugar, cinnamon, and 1/2 teaspoon salt in a small bowl. Add butter and 1 teaspoon vanilla; stir with a fork until moist and crumbly.

  • Combine 1 teaspoon vanilla, cider, granulated sugar, cornstarch, and dash of salt in a large bowl; stir with a whisk until sugar dissolves and mixture is smooth. Add apples, tossing to coat. Spoon apple mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with oat mixture. Cover with foil; bake at 375° for 30 minutes. Uncover and bake 30 minutes or until browned and bubbly.

Nutrition Facts

356 calories; calories from fat 31%; fat 12.2g; saturated fat 6.6g; mono fat 3.4g; poly fat 1.1g; protein 5.3g; carbohydrates 59.6g; fiber 6g; cholesterol 27mg; iron 1.8mg; sodium 257mg; calcium 36mg.
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