Apple Crisp Recipe
 

I'm happy with how this recipe turned out. It is the pie filling recipe I use, modified to SB, and a crumble top from a crisp recipe modified as well.


SB Friendly Apple Crisp
½ c. smart balance
3 tbsp. white whole wheat flour (I used King Arthur)
¼ c. water
½ c. splenda
¼ c. brown sugar splenda, lightly packed
6 apples - peeled, cored and sliced (I used honeycrisp)
cinnamon
Topping: (crumble together the following with a fork or pastry cutter)
¼ c. smart balance, softened
½ c. old fashioned rolled oats
½ c. white whole wheat flour
¼ c. brown sugar splenda, lightly packed
1/8 tsp. baking soda
1/8 tsp. baking powder

Preheat oven to 350 degrees F. Toss sliced apples with cinnamon. In a large sauce pan, melt butter substitute over medium heat. Whisk in flour until smooth. Add water, splenda, and splenda brown sugar. Whisk together until well combined. Remove from heat and toss with the apples. It will be thicker, and not coat completely. Pour into a glass 8x8” baking dish. Top with crumbled topping. Bake for 45 min. to 1 hour, or until apples are done to desired tenderness (honeycrisp always take longer to bake).

I cut mine into 9 pieces, but it probably should be 12 to balance out the amount of smart balance properly. I'm leaving it at 9. :D At 9 pieces, it’s right around ½ of a starch serving, at 12 it’s about 1/3 of a serving.

At 9 servings, sweet treat calories would be about 48 calories from the sugars, so half of your daily allowance of sweet treats. (48 calories in ½ c. of splenda, 380 calories in ½ c. brown sugar splenda – it's high, since it does contain some real sugar) 36 calories of sweet treat allowance if divided into 12 pieces.