Compliments of my daughter Charisse, we have another Weight Watchers recipe. Bless her heart she keeps trying to balance all the sugar and fat that’s been floating around here. Her/our tiny diva, the on again off again Easy Bake Oven queen, even comments on whether, or better yet, when I’m going to put something in the oven. And seeing how the diva doesn’t really care for anything other than Oreo’s and glazed doughnuts, she’s merely making conversation.
Fresh out of the oven this time is Apple Crisp. According to Charisse it’s kind of low on points and it won’t throw her maintenance plan into a tailspin. I will admit that it tastes pretty good, and with what I’m planning for the next couple of days, it’s the calm before the sugary storm. The recipe was fairly simple and I did make one change. I’m not a big Granny Smith apple fan, so I stayed with my apple of choice; Fuji’s. This took the sweetness level up a notch but that’s not a problem with me. One thing I really liked is that clean up was kept to a minimum. I adore being in my kitchen/laboratory but clean up sucks blue eggs on a Monday.
May I interest you in some Apple Crisp?
½ cups all-purpose flour
¼ cups sugar
¼ cups packed light brown sugar
¼ cups butter, chilled and cut into small pieces
7 medium Fuji apple(s), peeled and sliced
1/3 cups apple cider
2 TBS sugar
1 TBS fresh lemon juice
1 TBS all-purpose flour
1 tsp ground cinnamon
Non stick spray
Preheat oven to 375°F. Combine first four ingredients in a blender or food processor; pulse four times or until crumbly. Set aside. Combine apple and next five ingredients in a large bowl; toss gently to combine. Spoon apple mixture into an 8-inch square baking dish coated with cooking spray; sprinkle with crumb mixture. Bake at 375°F for 40 minutes or until lightly browned. Serve warm. Short, quick and to the point. Yield: 8 servings.