Did you know that hundreds of apple varieties grow in the United States, and many others grow worldwide? With many choices available, it’s difficult to know which to select for baking and which ones are tasty fresh and raw right off the tree. This recipe calls for Honeycrisp apples, but you could easily substitute Cortland or Gala apples. Honeycrisp apples are versatile and are good for baking and eating raw. Ever heard the saying, “an apple a day keeps the doctor away”? Apples contain about 5 grams of fiber and are a good source of vitamin C.
- 5 cups chopped Honeycrisp apple
- 2 teaspoons lemon juice
- 2 teaspoons artificial sweetener such as stevia
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup brown sugar
- 3 tablespoons spreadable butter, melted
- ½ cup old-fashioned oats
- 3 tablespoons flour
- Pinch of salt
- ½ cup chopped walnuts
- Preheat oven to 375 degrees.
- Peel and core apples. Cut into ½-inch pieces.
- Sprinkle cinnamon, nutmeg, and stevia over apples and toss.
- Drizzle lemon juice over apple mixture and stir gently to mix.
- Place apples in 9×13-inch baking pan.
- In a separate bowl, use a fork to mix oatmeal, flour, brown sugar, and salt. Pour melted butter over dry ingredients and mix until you reach a crumbly consistency.
- Toss in walnuts and cover apple mixture with crumb topping.
- Bake for 30-40 minutes or until apples are soft and bubbles appear near the edges.
Servings: 8 | Serving size: ½ cup | Calories: 174 | Fat: 9g | Saturated fat: 2g | Sodium: 52mg | Total carbohydrate: 23g | Fiber: 3g | Protein: 2g
Recipe provided by Michelle Eaton, MS, RD, ThedaCare