foodlogging | Tinkering with recipes (Reply)

Any thoughts on how to make this recipe more calorie friendly? I could use margarine instead of butter, I guess. And Splenda For Baking instead of sugar?

Apple Crisp

Select a tart, crisp apple to balance the sweetness of the topping. Gravenstein, Pippin, and Braeburn are good choices, but local apples in season may be the best choice of all.

Position a rack in the lower third of the oven. Preheat oven to 375 degrees. Have ready an unbuttered 2-quart earthenware or glass baking dish, 2 inches deep.

Peel and core:
8 medium apples (about 2 1/2 lbs)

Cut the apples in half and then into 1-inch chunks. Spread them evenly in the baking dish.

Combine:
3/4 cup all-purpose flour
3/4 cup sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Add:
8 Tbsp (1 stick) cold unsalted butter, cut into small pieces.

Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Or do this with a mixer or in a food processor, taking care not to blend the butter too thoroughly. Scatter the topping evenly over the fruit. Tap the dish on the counter once or twice to settle in the crumbs.

Bake until the topping is golden brown, the juices are bubbling, and the apples are tender when pierced with a skewer, 50 to 55 minutes. Serve warm with whipped cream or vanilla ice cream.