Diabetic-friendly recipe for apple crisp, one of the comfort desserts of Autumn.
3/4 cup apple juice
3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™
1 tablespoon cornstarch
1 teaspoon grated lemon peel
4 cups sliced peeled apples
1/4 cup all-purpose flour
2 1/2 teaspoons Equal® for Recipes or 8 packets Equal® sweetener or 1/3 cup Equal® Spoonful™
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 dashes ground allspice
4 tablespoons cold margarine, cut into pieces
1/4 cup quick-cooking oats
1/4 cup unsweetened flaked coconut*
- Combine apple juice, Equal®, cornstarch and lemon peel in medium saucepan; add apples and heat to boiling. Reduce heat and simmer, uncovered, until juice is thickened and apples begin to lose their crispness, about 5 minutes.
- Arrange apples in 8-inch square baking pan; sprinkle Crispy Topping over apples. Bake in preheated 400°F (205°C) oven until topping is browned and apples are tender, about 25 minutes. Serve warm.
- For Crispy Topping: Combine flour, Equal® and spices in small bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs. Stir in oats and coconut.
Makes 6 servings.
*Note: Unsweetened coconut can be purchased in health food stores.
Nutritional Information Per Serving (1/6 of recipe): 196 cal., 2 g pro., 27 g carbo., 10 g fat, 0 mg chol., 91 mg sodium.
Food Exchanges: 1 Bread, 2 Fat, 1 Fruit.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.