Apple-Prune Crisp With Hazelnut Topping
Roberta is a McDougall Program alumnus and she teaches a very creative cooking class at most of the regular McDougall Programs. This is a recipe she adapted into a healthy dessert. It is delicious! This would make a wonderful addition to your holiday dessert menu. Remember: this is meant for a special treat, not an everyday dessert.
Serves: 9
Prep Time: 30 min
Cook Time: 40 min
Ingredients
1/3 Cup
Sugar
3 Tablespoons
Brown sugar
1 Tablespoon
Unbleached white flour
2 Teaspoons
Ground cinnamon
1 Teaspoon
Apple pie spice
2 Large
Granny Smith apples (about 20 ounces), peeled, cored and diced
1/2 Cup
Pitted prunes, chopped
1/3 Cup
Packed brown sugar
1/4 Cup
Unbleached white flour
1/4 Cup
Rolled oats
1/4 Teaspoon
Salt
1/4 Cup
Prune puree (see hints)
1 Cup
Hazelnuts, toasted and chopped (see hints)
Directions
1
Preheat oven to 375 degrees.
2
Mix sugars together in a large bowl.
3
Stir in flour, cinnamon and apple pie spice.
4
Mix in apples and prunes.
5
Let stand about 5 minutes.
6
Place in a lightly oiled 8 inch baking dish.
7
Bake until beginning to bubble at edge, about 20 minutes.
8
Mix sugar, flour, oats and salt in a medium bowl.
9
Add prune puree.
10
Mix with your fingers until clumps form.
11
Add hazelnuts and mix well.
12
Scatter topping over pre-cooked filling.
13
Continue to bake for another 20 minutes, until topping is golden and juices are bubbling thickly.
14
Cool slightly before serving.
15
Serve with soy ice cream or the vanilla sauce from October 2003 newsletter.
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