|
| 1 | tablespoon water |
| 1 | teaspoon almond extract |
| 6 | cups sliced unpeeled tart eating apples (6 medium) |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 2 | tablespoons packed brown sugar |
| 1/2 | teaspoon ground cinnamon |
| 2 | tablespoons firm butter or margarine |
| 1/2 | cup coarsely crushed zwieback crackers |
| 2 | tablespoons chopped pecans |
|
| 1/2 | cup plain fat-free yogurt |
| 1 | teaspoon granulated sugar |
| 1/8 | teaspoon almond extract |
| 1. | Heat oven to 375°F. Spray 1 1/2-quart casserole with cooking spray. In small bowl, mix water and 1 teaspoon almond extract. In casserole, toss with apples. |
| 2. | In small bowl, mix flour, brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in crackers and pecans. Sprinkle over apples. |
| 3. | Bake uncovered about 30 minutes or until topping is golden brown and apples are tender. |
| 4. | In small bowl, mix topping ingredients until well blended. Serve warm apple crisp with topping. |
|
| Looking for a good baking apple? Try Granny Smith, Greening, Golden Delicious or Rome Beauty. |
|
| You can use coarsely crushed crisp gingersnap cookies instead of the zwieback. |
Nutrition Information:
185 ( 65 ); 7 g ( 3 g); 10 mg; 50 mg; 35 g ( 4 g); 3 g 4 %; 4 %; 6 %; 4 % 1 ; 1 ; 1