It’s that time of year. Yay!

CARAMEL APPLE CRISP

Another one of my most popular recipes, this crisp is Autumn personified.  Sweet, tart, buttery, crunchy, spicy – yeah…just about everything you want in a dessert!

I love, love Cinnamon Bliss , and created this recipe especially for use with this product.  However, you’ll probably have to order it (well worth the effort, and excellent in so many things, you won’t be sorry) and if you want apple crisp NOW a good sub is needed.  Store bought sugar free caramel sauce is great, but there’s nothing like homemade and I’ve got you covered there, too! (Caramel Sauce recipe)

Serve with NSA vanilla ice cream, whipped cream, or even just warmed heavy cream.  (ANY sort of cream puts this over the top!)

~~~~

 

 

Filling:
Vegetable cooking spray
4 cups peeled and diced apples, a mix such as Granny Smith and Fuji, HoneyCrisp, or Cameo (about 4 medium)
1/4 cup Splenda Granular or Whey Low Granular
1/3 cup Cinnamon Bliss or Caramel Sauce
1 tablespoon flour
1/2 teaspoon cinnamon – (1 teaspoon if not using Cinnamon Bliss)
Pinch of salt
2 tablespoons Half & Half

Topping:
1 1/4 cup oatmeal
1/2 cup almond flour or all purpose flour
1/4 cup Splenda Granular or Whey Low Granular
1/4 teaspoon cinnamon
1/4 cup butter, melted

.

Preheat oven to 350 degrees. Coat a 2 quart baking dish or deep dish pie plate with vegetable cooking spray.

In a large bowl stir together apples, Splenda, Cinnamon Bliss, flour, cinnamon, salt, and half & half. Pour into prepared baking dish and set aside. In the same bowl mix until crumbly the oatmeal, almond flour, Splenda, cinnamon, and melted butter. Spread over top of apples. Bake for 1 hour, cover loosely with foil during last 30 minutes. Makes 10 servings.

Per Serving: 149 Cal; 3 g Protein; 9 g Tot Fat; 17 g Carb; 2 g Fiber; 5 g Sugar; 39 mg Sodium

Advertisements

22 Comments Add yours

  1. CaSaundra says:

    Oo I bet the smell of that baking makes it hard to wait for it to be done! I would love to get my hands on that cinnamon bliss sauce..I’ve never heard of it before!!

  2. Michelle says:

    Wow! It’s like we’re psychically linked. I just popped a pan of this in the oven, came in to check my email and there ye be! I ran out of regular oats. But had a couple bags of the Quaker Weight Control Maple and Brown Sugar packets, so I threw those on instead. Guess we’ll see how that works. Can’t wait to check out your caramel sauce. Mmmmmm….. Oh, hey! Did you see Whey Low is now offering maple sugar to make maple syrup? Hmm, that in an apple pie could be a match made in heaven…

    1. Linda says:

      How funny!!! And how the heck have you been?!
      I have used the maple in small amounts – it does have more sugars than the others, but is good in recipes. Hope all is well with you!

      1. Michelle says:

        I’ve been great! Busy! I’ve got a yummy new recipe to send your way but I think the email address I had for you is defunct. Is the efhnow@gmail.com the one you’re using currently? If not, email me!

        Oh, and the Maple Brown Sugar Carb Control/Weight Control (whatever they are calling it now) oats were a hit on the crisp. And my fingers smelled all mapley for a day and a half. lol Tossed on scoop of greek yogurt and a squirt of sf caramel. Mmm…I think I’m drooling.

        1. Linda says:

          Yes…this is the address I use, so send away!

  3. Marcia Hestand says:

    Linda,

    I too had this recipe on my list of things to cook today! Only need the apples. This is a “know by heart” recipe. And I love the maple Whey Low for this. And yes it had a bit more sugars, but the way they are processed seems to eliminate the effects.

    Ron bought me a bag of milled oats, and I don’t know what to do with it. Any ideas? Instead of regular oats, (flakey) it looks almost like wheat germ. Help!

    1. Linda says:

      I haven’t used the milled oats. But if it cooks like hot cereal (Zoom, malt-o-meal) I’d love it like that. With a little Gold and some cream…WOW!

  4. takethecake says:

    Oh my goodness! I forgot about the caramel recipe! I’m going to use the last of my Whey Low tonight. If anything is worth using up the last of my stash, its the caramel sauce!

    Shucks, never mind, I never have cream! Tomorrow though!

  5. Yvette Goins says:

    Linda –
    How are you?? I just made this last week! Got a bunch of apples in my CSA box and couldn’t wait to make this recipe. It was gobbled up at work in about two hours! Thanks again for all of your wonderful recipes.

    1. Linda says:

      I’m doing just fine, dolly!! It’s good to see everyone on here – this summer’s been so busy I’ve missed a LOT!

  6. LuAnn says:

    I love this recipe. I’ve made it at least half a dozen times. It’s SO easy & SO delicious.

  7. Kelly says:

    I agree, anything with warmed cream is definitely splendid, especially as the weather becomes more chilly. I’ve never tried the cinnamon sauce you speak of but now I am definitely curious!

  8. Tracy says:

    Linda,

    I made this Sunday, didn’t even know you had it posted, to funny! and it is gone as of last night. So good just warm out of the oven with some half and half. Thank you for creating this dish! DH loves it too!

  9. takethecake says:

    I just peeled and sliced a huge batch of fresh Michigan apples in three varieties, tossed them with Whey Low, spices and a bit of flour. Next I lined my pie plates with saran, added the apples and they freezing now. When they are hard, I’ll remove them from the plates, wrap in foil, seal in freezer bags and they’ll be ready to pop into pastry lined pans or without pastry they’ll be perfect for crumble! Pies bake up just fine this way.. don’t see why crumble wouldn’t too. Bake and its easy as .. well… pie!

  10. AmyMichelle says:

    Dear Linda, you’ve done it again! This is too good! I went to Michigan two weekends ago and picked a 1/2 bushel of apples. I have made two batches of this with cinnamon bliss. I didn’t have cream, so I used sugar free french vanilla creamer. Pretty darn tasty. So tasty that it didn’t last long in my house (hence the second batch). 🙂

  11. Yvette Goins says:

    Linda –
    If I wanted to make this in ramekins, how long would they need to bake?

    Yvette

    1. Linda says:

      I would say about 30 minutes or until very bubbly. That’s a really great idea, doll!!

  12. Tammy says:

    I made this yumminess last night to serve friends after a chili dinner and oy vey, it was so delicious. Hard to believe it’s okay for a bariatric person to eat it is that sinful!!

  13. Fuzzy Logic says:

    That looks gorgeous. I have to try making it sometime.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s