Fall and Apples! Forever linked in my mind. So, here is my favorite light apple crisp recipe again in case you, like us, are ready for a traditional Fall dessert.
My Favorite Simple, Light Apple Crisp
Pre-heat oven to 375 degrees
Fill an 8″x8″ pan 3/4 full with peeled, sliced apples (will take most of a bag of apples).
Sprinkle with *1/3 C. Granulated Splenda (make sure it’s the “granulated” in a big yellow bag)
Combine in medium bowl to make crumble top: 1 C. flour — *1 C. Granulated Splenda — 1 t. baking powder — 3/4 t. salt — 1 egg. Sprinkle these crumbles on top of apples.
*Note that Splenda is used in two different places. And that the same measurements of regular sugar can be used instead.
Melt 3/4 STICK butter, and pour evenly over top.
Sprinkle with cinnamon.
Bake at 375 degrees for 30-40 minutes.
Serve warm with Edy’s sugar-free vanilla ice cream.