Tuesday, June 5, 2012

Apple Crisp with the Gooeyness of an Apple Pie!

“Can I make apple crisp using canned apple pie filling?”

It's a question I saw posted on Yahoo Answers and it caught my curiosity enough to give it a try.

And, it works!  

Not having to peel or slice the apples is a huge time saver and it gives the apple crisp the gooey goodness of an apple pie! 

Now, there is high glucose fructose in the canned filling, but since this apple dessert doesn't include a calorie packed pie crust, the bad vs. good evens out.

Of course placing a scoop of ice cream on top doesn't help matters. Although you can see I certainly didn't stress about it = ).

Sometimes “eating right” is about enjoying food without a care. This quick and easy Apple Crisp topped with ice cream definitely fits into that category.


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Apple Crisp

Time it takes: 10 minutes to prepare, 20 minutes to cook
Makes: 4 to 6 servings

1 can (19 oz / 540 ml) apple pie filling
¼ cup raisins
1 tsp lemon zest
2 cups fresh bread crumbs, divided (see cooking tip below)
3 tbsp butter, melted
2 tbsp granulated sugar
¼ tsp ground cinnamon

(Cooking Tip: Remove the crusts from 2 or 3 slices of wholesome fresh bread, cube them and place in the food processor. Hit the pulse button until the bread cubes turn into large coarse crumbs.)

Butter or spray an 8 x 8-inch baking dish with cooking spray. Set aside.

In a small bowl, combine apple pie filling with raisins, lemon zest and ½ cup of breadcrumbs. Transfer mixture to prepared baking dish.

To make topping, in a medium bowl, toss together remaining bread crumbs, butter, sugar and cinnamon. Sprinkle crumb mixture evenly over apples.

Bake in a 375ยบ F oven for 20 minutes, until apples are bubbling around edge of dish and crumb topping is golden brown. Let cool 10 minutes before serving. Serve as is or with a scoop of frozen yogurt, ice cream or light whipped topping.  

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