At first glance, this looks like an easy dessert to whip up for a family supper. And it is! But my son Tom, my son, loves the leftovers for breakfast, and sometimes on a weekend, I'll serve it to everyone instead of plain old granola and fruit. For dessert, serve it with frozen yogurt, but for breakfast, regular yogurt is perfect. The crunchy oatmeal topping is absolutely irresistible.
PIE RECIPE HELP / LOW / REDUCED FAT RECIPE HELP
INGREDIENTS
6 medium Golden Delicious apples, peeled, cored, and cut into 1/2-inch wedges
1 cup fresh or frozen (do not thaw) blueberries or raspberries
1 cup unsweetened applesauce
1-1/2 cups quick-cooking oatmeal
1/3 cup plus 1 tablespoon pure maple syrup, preferably grade B
1/3 cup plus 1 tablespoon unbleached all-purpose flour; spoon into measuring cup and level to rim, then measure 1 level tablespoon
3 tablespoons fresh lemon juice
1 1/2 tablespoons canola oil
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon sugar
INSTRUCTIONS
1. Position a rack in the center of the oven and preheat to 350 degrees F. Generously spray a 9 X 13-inch ovenproof glass baking pan with oil.
2. Place the apples and blueberries in the prepared pan and spread with the applesauce. In a medium bowl, stir the oatmeal, syrup, flour, lemon juice, oil, vanilla, cinnamon, and nutmeg until well combined. Crumble the mixture over the fruit and sprinkle with the sugar.
3. Bake until the apples are tender and the topping is browned, about 45 minutes. Serve hot or warm.
Nutritional Analysis: Per serving: About 206 calories (6 percent from protein; 80 percent from carbohydrates; 15 percent from fat), 3 grams protein, 43 grams carbohydrates, 4 grams fat (less than 1 gram saturated far), 0 milligrams cholesterol, 16 milligrams sodium
by Sarah Phillips, The Healthy Oven Baking Book, Doubleday, 1999
