Apple Crisp Lite

??????????By Lynn R. Mitchell

All the Virginia apples we’ve bought the past few weeks have gone into fall recipes that are always popular at this time of year. I’ve cooked apples that we’ve eaten with meals but today I made a lighter version of apple pie’s cousin, Apple Crisp. It was good — the flavor was nice — although a bit drier than most crisps (next time I’ll add some liquid), and perhaps needs a smidge more butter to moisten the oatmeal in the topping. I also increased the amount of cinnamon. We had it with vanilla ice cream after grilling pork chops. In the cool autumn air while dining on the deck, it was a good ending to a good meal. Happy baking!

Apple Crisp Lite


3 medium baking apples, cored, sliced thin
1 tsp cinnamon
2 Tbsp sugar
2 Tbsp flour

1 cup quick oats
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup brown sugar
2 Tbsp butter


Mix first four ingredients and place into 9-inch (square or round) baking dish.  In small bowl, mix topping ingredients until crumbly. Sprinkle topping over the apples. Place the crisp on a  foil-lined cookie sheet and bake at 325 for about 30 minutes.

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