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Ingredients
- 5 medium-large tart apples
- 3 tbs sugar or Splenda granular
- 1 tbs lemon juice
- 1 tsp 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 tbs butter, cut into small pieces
- 2 tbs canola oil
- 2 tbs frozen apple juice concentrate, thawed
- 1/3 cup coarsely chopped hazelnuts or walnuts
Details
Servings 8
Preparation time 30mins
Cooking time 90mins
Preparation
Step 1
Preheat oven to 375. Coat an 8-inch square (or 2-quart) deep baking dish with cooking spray.
Combine apples with sugar/Splenda, lemon juice and 1/2 tsp cinnamon in a large bowl. Toss to mix. Transfer to the prepared baking dish, cover with foil and bake for 30 minutes.
Meanwhile, combine whole-wheat flour, oats, brown sugar and the remaining 1/2 tsp cinnamon in a medium bowl. Mix to blend. Using fingers, 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.
Remove the foil from the baking dish and scatter the topping evenly over the apples. Continue to bake, uncovered, until the topping had browned and the fruit is soft and bubbling--about 30 minutes more.
Let cool for at least 15 minutes when done. Serve while warm.
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