Caramel Apple Crisp

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Combine crisp apples and bake them in a dreamy caramel sauce. Next, take these golden glazed apples and cover them with a rustic crunchy oatmeal topping and the results are pure heaven.  This is a true American classic and perfect to bake for the abundant apple season. What I love about this irresistible dessert is how simple it is to make. If you’re new to the world of baking this is a wonderful recipe to start with.  It’s lovely topped with fat-free whipped cream. The skinny for 1 serving is 269 calories, 6 grams of fat and 7 Weight Watchers POINTS PLUS.

Prep Time: 20 minutes

Bake Time: 50 minutes


Ingredients for Topping:

½ cup unbleached all purpose flour

½ cup rolled oats

¼ cup organic sugar (evaporated cane juice) or granulated sugar

¼ cup organic brown sugar or golden brown sugar

¾ teaspoon cinnamon

⅛ teaspoon salt

¼ cup plus 1 tablespoon reduced fat butter or Smart Balance Light


Ingredients for Filling:

4 large apples (~6 cups) Granny Smith or any tart apples

½ tablespoon lemon juice

¼ cup organic sugar or granulated sugar

¼ teaspoon cinnamon

2 tablespoons Smart Balance Light or any reduced-fat spread or butter

Fat- free or light whipped cream to serve on top.


Instructions

1. Preheat oven to 375 degrees.  Coat a 9” pie plate with cooking spray.

2.  To make the topping: In a medium bowl mix together all of the topping ingredients, except Smart Balance Light. Add Smart Balance and rub with your fingertips into the dry ingredients until small clumps form. It should be crumbly. Set aside.

3.  To make the filling: Peel, core and cut each apple into slices. Place apple slices in a bowl and toss with the lemon juice.

4.  In a large pan or skillet, stir together constantly ¼ cup sugar and Smart Balance, over medium heat until a smooth sauce forms and the caramel is deep brown (about 3 to 5 minutes). Add the apples, cinnamon and toss until evenly coated. Cook for one minute.

5.  Spoon the cooked apples into the prepared pie plate. Sprinkle the topping evenly over the apples.

6.  Bake until the apples are tender and the topping is golden brown about 45-50 minutes.

7.  Let cool slightly. Serve warm with whipped cream on top.

Serves 6 (each serving 1 slice, 1/6 of recipe)


Food Fact

The apple crisp is one of the newer American classics. The first recipe printed was in 1924. Did you ever wonder what the difference is between an apple crisp and an apple crumble? Well there isn’t any. In American we called it a crisp and in Britain they call it a crumble.


Serving Tip

If you really want to splurge, top the crisp with a small scoop of reduced-fat vanilla ice cream or frozen yogurt!


Storage Tip

This crisp will last for a few days on your counter top. Store covered with plastic wrap.


Weight Watchers
(old points) 5
Weight Watchers POINTS
PLUS 7

SKINNY FACTS: for 1 serving
269 cal, 6g fat, 51g carbs, 2g protein, 3g fiber, 140mg sodium, 26g sugar
FAT FACTS: for 1 Cheesecake Factory Apple Crisp
650 cal, 24g fat, 107g carbs, 6g protein, 6g fiber, 260mg sodium, 74g sugar

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2 Responses to “Caramel Apple Crisp”

  1. Ed M Says:

    I made this to take to a friends’ this past weekend and it was WONDERFUL. Since 2 of us are post-bariatric surgery patients, 1 diabetic and 1 on a diet I appreciated that the whole recipe only used 3/4 cup of sugars. I did use the juice of a whole lemon since I like my crisps a little on the tart side. There was a moment of panic when I added to apples to the caramel and it seized up, but I kept cooking it with the apples at a low temperature until it melted back down. Whew! This is now a staple and go-to recipe for me. Thanks.

  2. admin Says:

    Fantastic Ed. Great feedback. I always appreciate it1

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