by Lisa Knapek, Dietetic Intern [University of Minnesota – The Emily Program]
With summer coming to an end, cooler days and longer nights are upon us. The change in the season brings fall foods to the table.
I have a very big sweet tooth and one of my favorite fall desserts is apple crisp. As a child, I remember coming home from school and getting apples from the neighbor’s apple tree which I then helped my mom cut up to make apple crisp. There was something special about making a dish out of food that was grown right it my neighborhood. It was difficult to wait until after dinner to dive into the freshly baked apple crisp, but I managed to get through my meal fast enough so that I could enjoy the delicious dessert while it was still warm from the oven.
Even though apple crisp is a dessert, it contains apples which are a good source of fiber. Fiber has a variety of help benefits which include improving cholesterol levels, controlling blood sugar levels, and improving bowel health.
This recipe is from my mom’s recipe collection.
(Serves: approx. 9 people)
- 4-6 large apples, sliced (enough to fill an 8×8 pan)
- 2/3 c. brown sugar
- ½ c. flour
- ½ c. oatmeal
- ½ c. unsalted butter, softened
- 1 Tbsp. cinnamon
- ¼ tsp. nutmeg
1. Preheat oven to 375°.
2. Wash and slice apples, fill pan with apples.
3. In a separate bowl, combine remaining ingredients (should become a crumbly mixture).
4. Evenly sprinkle crumb mixture over apples in 8×8 pan.
5. Bake for 30-35 minutes.
6. Remove from oven, allow to cool, cut and serve.
Per serving: 258 calories, 11g total fat, 6.6g saturated fat, 1.8g protein, 41g carbohydrate, 3.9g fiber, 7.7mg sodium