Tuesday, July 20, 2010
Most apple crisp recipes have much more sugar than listed here, but since this is a diabetic apple crisp, we have to limit the sugar to only 2 teaspoons. If you don't want to risk the consumption of refined sugar**, you may use a sugar substitute instead. I recommend Splenda for baking since high heat does not affect this sweetener. If you don't have much of a sweet craving, you may even choose to make your apple crisp with no added sugar or sugar substitute at all. Whichever you choose it will still be delicious, especially if you use a sweeter apple.
Ingredients (5 - 6 servings)
- 4 baking apples, peeled and cut into 1/4-inch thick slices
- 1 cup uncooked oatmeal
- 1/2 cup all-purpose flour*
- 1/4 cup roasted almonds, chopped
- 2 tsps. brown sugar (or 1/4 tsp. sugar substitute)
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ginger
- 1/3 cup butter or margarine
- low-fat whipped cream (optional)
- non-stick cooking spray
Arrange apple slices in a sprayed baking pan. Mix oatmeal, flour, almonds, sugar, cinnamon, nutmeg and ginger together. Put the dry mixture on top of the apple slices. Melt margarine and pour it over the dry mixture. Bake in a preheated 350° F oven for about 30 - 35 minutes or until the topping turns crispy. Top with low-fat whipped cream and serve.
** Read "Sugar is not the Enemy"
* Lower the carbs by using soy or almond flour