This recipe for Apple Crisp is sugar free and great as a healthy pudding option
8-10 (mix of apples), cored and cut into chunks
Juice of 1 lemon
1/2 cup butter
1/4 cup chopped walnuts
1/4 cup sunflower seeds
1/4 cup dried cranberries (or raisins, or dried cherries, blueberries or apricots)
2 cups rolled oats
1/4 cup all-purpose flour
1/3 cup Splenda (or honey/sweetener of your choice)
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp kosher salt
1/2 cup orange juice
Preheat oven to 375F/190C. Spray a 9×13 casserole dish with PAM or another nonstick spray.
Place the apples in a bowl and drizzle with the lemon juice. Mix thoroughly, then spread half in the casserole dish.
Melt the butter in the microwave (30-60 seconds), then add it to a mixing bowl with the nuts, seeds, cranberries, oats, flour, Splenda, spices and salt.
Spread half of the mixture on top of the apples. Cover with the remaining apples, then the remaining oats mixture. Pour the orange juice over the top.
Bake 40-45 minutes, uncovered. Serve warm; can be refrigerated and reheated.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.