Celebrating Modern Jewish Living Through Food, Tradition, and Family
Apple crisp is fall’s favorite dessert and our lighter version is sweet and crumbly with notes of cinnamon, lemon and vanilla.
The Backstory: Apple Crisp is a traditional fall dessert that’s a perfect chocie for your Rosh Hashanah, Sukkot or Thanksgiving celebration. The dish’s star ingredient–apples–reminds us of the sweetness and promise of the New Year, the bounty of the autumn harvest, and the simple, sweet blessings in our lives. This recipe is also very easy to follow and can be made ahead and reheated just before serving. Best of all–the aroma that will fill your home while the crisp is baking is just incredible. This is (healthy) comfort food at its finest and it’s meant to be shared with loved ones. What could be better than that? More of the Backstory after the recipe…
Apple Crisp - Healthy Option
For the Base
- 2 21 oz. cans Duncan Hines Comstock More Fruit Apple Pie Filling & Topping
- 2 lbs. raw apples, peeled and sliced
- 2 tbsp. lemon juice
- 2 tbsp. grated lemon peel
- 1/3 cup granulated sugar
- 1/3 cup whole wheat flour
For the Topping
- 1/2 cup quick-cooking oats
- 1/4 cup brown sugar
- 1 1/2 tsp. ground cinnamon
- 2 tsp. vanilla or maple extract
- 1/2 cup whole wheat flour
- 2 tbsp. light margarine, 50% reduced fat,
Combine ingredients for the base.
Spoon into a square 8-inch x 8-inch, non-stick baking pan (or pan sprayed with non-stick spray).
In a separate bowl, combine the topping ingredients and sprinkle over the base.
Bake in a 375 degree oven until golden brown and bubbly, about 35-45 minutes.
|Nutrition Information||Per Serving|