Old-Fashioned Apple-Nut Crisp

9 Reviews
From: EatingWell Magazine February/March 2005

Apples and nuts are a classic—and healthful—combination, especially when you cut back on the saturated fat that typically tops this sweet treat. Our version is just as delicious, and allows the flavor of the hazelnuts to shine through. A dollop of Vanilla Cream or scoop of vanilla frozen yogurt finishes this homey dessert beautifully.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 5 medium-large crisp, tart apples, such as McIntosh, Empire, Granny Smith or Cortland, peeled and thinly sliced (about 6 cups)
  • 3 tablespoons granulated sugar, or Splenda Granular
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon, divided
  • 2/3 cup whole-wheat flour
  • 1/2 cup old-fashioned rolled oats, (not instant)
  • 1/2 cup packed light brown sugar
  • 2 tablespoons butter, cut into small pieces
  • 2 tablespoons canola oil
  • 2 tablespoons frozen apple juice concentrate, thawed
  • 1/3 cup coarsely chopped hazelnuts, or walnuts

Preparation

  • Active

  • Ready In

  1. Preheat oven to 375 °F. Coat an 8-inch square (or 2-quart) deep baking dish with cooking spray.
  2. Combine apples with granulated sugar (or Splenda), lemon juice and 1/2 teaspoon cinnamon in a large bowl. Toss to mix. Transfer to the prepared baking dish, cover with foil and bake for 30 minutes.
  3. Meanwhile, combine whole-wheat flour, oats, brown sugar and the remaining 1/2 teaspoon cinnamon in a medium bowl. Mix to blend. Using your fingers (or a fork or pastry blender), cut in butter until evenly distributed and there are no chunks. Stir in oil, apple juice concentrate and nuts; toss well until evenly moistened and clumpy.
  4. Remove the foil from the baking dish and scatter the topping evenly over the apples. Bake uncovered until the topping has browned and the fruit is soft and bubbling, about 30 minutes more. Let cool for at least 15 minutes before serving.

Nutrition information

  • Per serving: 310 calories; 10 g fat(2 g sat); 6 g fiber; 55 g carbohydrates; 4 g protein; 8 mcg folate; 8 mg cholesterol; 35 g sugars; 0 g added sugars; 155 IU vitamin A; 6 mg vitamin C; 34 mg calcium; 1 mg iron; 1 mg sodium; 288 mg potassium
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 21/2 other carbohydrate 2 fat (saturated)

Reviews 9

February 07, 2011
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By: cheryl
Delicious Forget the pre-bake! I just put the apples (used aging organic Fuji's) with the other ingredients called for to mix with the apples in the bottom of the pan. Topped with raisins. Didn't have apple concentrate for the scatter topping, so used orange juice. Was a little concerned 1/2 way through cooking that it looked a bit dry, so I sprinkled it with more orange juice. OMG! It was fabulous! Will make again and again. Pros: fast and flexible
December 29, 2010
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By: chimera
Applesauce!! I've made fruit crisps (pear, apple, nectarine, etc.) many many times, and always just put the crisp topping on top of the raw fruit and bake it that way. I decided to follow this recipe (which directs you to cover the dish full of apples with foil and bake for 30 minutes) as written, even though I had a gut feeling that steaming the apples under foil for 30 minutes would make a mushy filling. Unfortunately I was right - now I have a dish full of applesauce. The apples turned to total mush - not at all what I want in a fruit CRISP - I like the fruit in my crisps to be fork-tender and still have some bite. Luckily I can puree the cooked apple filling and eat it as applesauce to prevent wasting perfectly good fruit, but now I have to go out and buy 5 more apples and make another apple filling so I can complete this dessert and serve it at a dinner party tomorrow. Great flavors and the crisp topping is great (I omitted the applesauce concentrate and used a drop of water instead), but overall a very disappointing recipe from EatingWell.com - the baking instructions need to be reviewed and amended in order for this recipe to be successful.
December 12, 2010
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By: rbyrom
Healthy and fabulous Crispy, toasty, juicy. And only 7 weight watchers points plus! Pros: Lots of whole grains, toasty nuts make the topping irresistible.
November 07, 2010
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By: EatingWell User
The taste was great! I subbed apple cider for the apple juice concentrate without a problem. The Granny Smith apples did get a little mushy and the topping was a little too browned. Something to keep in mind if you're using an electric oven.
October 21, 2010
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By: EatingWell User
This is simple to make and I like it that you are using old fashioned oats. I think you should list the sugar grams too. I made a similar Apple Crisp about two weeks ago using oat flour, because I'm gluten free. I used a combination of Splenda Brown sugar blend and sugar. Since that was my first time making apple crisp, I will be modifying mine to reduce the fat in it.
October 04, 2010
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By: EatingWell User
OMG - this is a great recipe! Only 5 WW points a serving, it can even be eaten as a great breakfast!! This recipe is a keep and a definite do again! I used Granny Smith apples and they were just tart enough and the topping was crisp and delicious!!
March 24, 2010
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By: EatingWell User
Great recipe! I halved the recipe since I did not have a pan large enough to make the whole recipe and it was great. I also used chopped hazelnuts but I forgot to add them into the topping so I sprinkled them on the top and baked it. Amazing taste and wonderful flavor! This recipe is a keeper.
October 13, 2009
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By: EatingWell User
This is wonderful. Not overly sweet and the topping is nice and crunchy. I did not have the apple juice on hand the first time I made this and increased the butter and oil just a tiny bit. I have many apple crisp recipes but this one has become #1.
October 06, 2009
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By: EatingWell User
I've been craving some good fall food and made this crisp sunday afternoon - all I can say is you would never know that it is healthy eating - yummo! The apples were perfectly tart and the overall dessert was not too sweet - we added some vanilla ice cream and everyone loved it. The portions were generous.