10 servings, 1/2 cup each.
I use Macoun apples when available (usually only in the fall and then only direct from the growers) but almost any apple except Red Delicious works well for this recipe.
Ingredients- 2 to 2 1/2 lb apples (about 7 or 8 medium-size apples)
- 1/2 lemon plus 4 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup roasted unsalted almonds
- 1/2 teaspoon cinnamon
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 2 tablespoons all-purpose flour
- 1/2 cup granulated no-calorie sweetener, such as Splenda
- 1/4 cup softened butter (1/2 stick)
1. Preheat the oven to 375º.
2. Squeeze the juice from the half lemon into a large bowl of cool water. Peel, core and slice the apples, dropping the slices into the water immediately after cutting. (This keeps them from turning brown while you work.) You should have about 8 cups of apple slices.
3. Chop the almonds. Combine them with the cinnamon, brown sugar, rolled oats, flour and no-calorie sweetener in a large mixing bowl. Cut in the butter.
4. Drain the apple slices and toss them with the 4 teaspoons lemon juice and the vanilla. Layer them in a 9 x 12-inch baking pan or equivalent.
5. Spread the almond/oats mixture evenly over the apples.
6. Bake 40 minutes, or until the topping is crunchy and the apples are tender.
Adapted from a recipe by Elise Bauer, available at simplyrecipes.com.
Nutritional Estimate 10 Half-cup Servings. Per serving: 170 Calories; 24 g Total Carbs; 3 g Dietary Fiber; 17 g Sugars; 8 g Fat; 12 mg Cholesterol; 2 mg Sodium; 2 g Protein. Weight Watchers: 3 points.
Stephencooks – http://www.stephencooks.com/
