Using granola bars is a good way to reduce the fat in this version of an American favorite.
Servings: 4 - 6
- For the filling
- 1 1/2 cups unsweetened apple juice or cider
- 6 (3 to 3 1/2 pounds) apples, such as Honeycrisp, Gala or Granny Smith, peeled and cut into large cubes
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup golden raisins
- 1/2 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- For the topping
- 3 tablespoons whole-wheat flour
- 6 (2 cups) crunchy granola bars, crumbled
- 1/3 cup unsalted butter or butter substitute, such as promise buttery spread
Preheat the oven to 350 degrees. Lightly grease a 9-by-9-inch baking pan with nonstick cooking oil spray.
For the filling: In a small saucepan over medium heat, cook the apple juice or cider for 10 to 15 minutes or until it has reduced by half. Remove from the heat to cool.
In a large mixing bowl, combine the apples with the reduced apple juice or cider, lemon juice, raisins, brown sugar, cinnamon and nutmeg, stirring to combine. Spread the filling in the prepared pan (transfer just enough liquid so that it comes up no higher than 1/2 inch on the sides of the pan).
For the topping: In a medium bowl, use a fork to combine the flour, crumbled granola bars and softened butter or butter substitute until the mixture loosely clumps together. Sprinkle evenly over the filling. Bake for approximately 45 minutes, until the topping is firm, crisped and lightly browned. Let the apple crisp cool slightly before serving.
From chef Alison Swope.
Tested by Peggy Roth.
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