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Skinny Apple Crisp

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  • Prep 15 min
  • Total 50 min
  • Servings 8
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50% less fat • 33% more fiber • 29% fewer calories than the original recipe. By using fiber-rich whole-wheat flour and oats, we were able to add a third more fiber to a dessert that's good to the core!
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

  • 6 cups sliced unpeeled cooking apples (6 medium)
  • 1/4 cup frozen apple juice concentrate, thawed
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup old-fashioned or quick-cooking oats
  • 1/4 cup Gold Medal™ whole wheat flour
  • 1/3 cup packed brown sugar
  • 1/4 cup butter or no-trans-fat 68% vegetable oil spread stick, softened
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Reduced-fat vanilla ice cream, if desired

Steps

  • 1
    Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix apples, apple juice concentrate and 1/2 teaspoon cinnamon until well mixed. Spread in baking dish.
  • 2
    In same medium bowl, mix remaining ingredients until crumbly. Sprinkle over apples.
  • 3
    Bake uncovered 25 to 35 minutes or until apples are tender and topping is golden brown. Serve with ice cream.

Tips from the Betty Crocker Kitchens

  • tip 1
    We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original.
  • tip 2
    For variety, stir 2 to 4 tablespoons ground flaxseed into the topping mixture before sprinkling over apples.
  • tip 3
    Good apples for apple crisp are the same as those that are good in apple pie, such as Braeburn, Jonathan, McIntosh or Northern Spy.

Nutrition

190 Calories, 7g Total Fat, 2g Protein, 32g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
55mg
2%
Potassium
180mg
5%
Total Carbohydrate
32g
11%
Dietary Fiber
3g
13%
Sugars
21g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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