Healthy Apple Crisp

This lighter, healthier version of an old favorite is made without
white sugar or fat. As a finale for dinner, have a little apple crisp
to satisfy your sweet tooth, but because this dessert is full of
carbohydrates, diabetics should skip bread or other carbohydrate
sources at this meal.

Preparation time: 25 to 30 minutes

Cooking time: 50 to 55 minutes

Yield: 8 servings

Ingredients & Directions:

3 large apples

1/2 cup rolled oats

1/2 cup whole-wheat flour

1/4 Grape Nuts cereal

1 1/2 teaspoons cinnamon, divided use

3/4 cup plus 3 tablespoons unsweetened apple juice, divided use

1/2 cup raisins

2 teaspoons cornstarch

2 tablespoons margarine, at room temperature

Preheat oven to 350 degrees Fahrenheit. Spray or lightly grease a 9-
inch pie dish.

Using a sharp knife, quarter the apples. Then, using a potato peeler
or paring knife, peel the apples, cut out the cores, and slice. Set

To make filling: Whisk the cornstarch into 1/4 cup of the apple
juice. In a large saute pan, combine the apple juice-cornstarch
mixture, 3/4 cup of apple juice, the apples, raisins, 3/4 teaspoon
cinnamon, and lemon juice. Bring to a boil over high heat, and then
reduce heat and simmer about 7 minutes, gently stirring occasionally
to cook evenly. (Apples should be only slightly tender.) Remove
apples and raisins with slotted spoon and place into the pie dish.
Increase heat under saute pan and maintain a low boil until sauce
becomes syrupy. Pour sauce over apples and raisins.

To make topping: Combine rolled oats, whole-wheat flour, Grape Nuts,
margarine, and 3/4 teaspoon cinnamon in a medium bowl. Stir in up to
3 tablespoons of the apple juice, until the mixture hold together.
Even dot over filling.

Bake for 30 minutes, until apples are bubble and crust is lightly
browned. Cool slightly, and serve at room temperature or warm.