apple crisp healthy

Definitely going to have this again! Revised 10/20/15: Moved to WI & picked fresh apples from our two trees in backyard. It will fill the pan (with a rounded top like a cake), so press the topping on with a large spoon and put the pan on a foil-lined cookie sheet. Used 10 large honeycrisp apples, 5. lbs, from local farmer, for each 9 x 13 recipe. Made 2 pans for healthy potlucks @ husband's & my work. Cut in butter until crumbly; sprinkle over filling. I even substituted two tablespoons of the butter with water and it was still really good. 280 calories; protein 3.4g 7% DV; carbohydrates 43.9g 14% DV; fat 11.6g 18% DV; cholesterol 20.3mg 7% DV; sodium 95.2mg 4% DV. How to make healthy apple crisp This delicious dish comes together in just a few simple steps. Thank you so much for sharing this recipe. this link is to an external site that may or may not meet accessibility guidelines. Mix first four topping ingredients. Congrats! Apples did not get mushy. Hands down best apple crisp ever! (Seems crisper if you mix in 1/2 stick, then pour other half over topping after it cooks 30 min.) Opted for big chunks rather than uniform slices. Followed others' suggestions & added some of my own. Pour water evenly over all. Healthy Apple Crisp naturally sweetened with maple syrup instead of sugar and topped with a crunchy oat pecan topping! Use apple corer/peeler, all brown sugar, all whole wheat fllour, old fashioned oats, 2 tsp. The 1/2 cup of water I poured into the dish made the whole thing too wet - however, after a night in the fridge some of it did absorb. Amount is based on available nutrient data. Most people won't think twice about serving basic cornbread when is on the table. Will use it often. I was very nervous about this dish before cooking but it all came together and was a very tasty, fast dessert. Highly recommend! This recipe is a healthier version of Apple Crisp II. cloves, 1/8 tsp. cloves, & 1/2 tsp. Loved the recipe! I made some changes since I didn't have everything needed. I will make it often. The only substitution I made was pecans vs walnuts and doubled the cinnamon based on other reviews. The taste reminded me of a traditional (old fashioned) apple crisp that your Grandmother would make and serve to you growing up. I did add an extra 3 minutes to the cook time. I only had 2 ambrosia apples but they were quite big, then I only had instant oats instead of old fashioned but I still followed the recipe as it stated and it seemed to all work out. total. Combine all filling ingredients in a medium bowl and transfer to pie plate. In the same (now empty) bowl, add oats, almond flour, nuts, cinnamon, salt, coconut oil or butter, … Smaller casserole dish, filled to the top with apples, used recommended amount of topping. Nutrient information is not available for all ingredients. Information is not currently available for this nutrient. I had a crazy amount of apples from my nanas trees and was apple buttered right to death so I decided to switch it up for this apple crisp. This recipe makes a decent (and decently healthy) apple crisp, but I do have a few complaints. I added fresh blueberries and chia seeds for more of the "good stuff". Very quick and convenient if you would rather not fire up the oven which consequently heats up the whole house. A keeper, we'll make again. Ingredients 4 medium tart apples, peeled and thinly sliced 1/4 cup sugar 1 tablespoon all-purpose flour 2 teaspoons lemon juice 1/4 teaspoon ground cinnamon TOPPING: 2/3 cup old-fashioned oats 1/2 cup packed brown sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 3 … Stir 2 tsp. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Opted for big chunks rather than uniform slices. Bake at 350 degrees F (175 degrees C) for about 45 minutes. nutmeg. 10 cups unpeeled, cored, and sliced apples. We were very busy & only had time for 1/2 a pan! (Seems crisper if you mix in 1/2 stick, then pour other half over topping after it cooks 30 min.)

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