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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A delicious healthy crisp made from adjusting several pie and crisp recipes to suite my taste. I'm posting so I won't loose it. If you're not counting calories this is great with a scoop of ice cream. The ten-grain cereal along with the oats in the topping gives a nice crumbly taste and texture to the topping. Ingredients:
3/4 cup sugar substitute (i use splenda) |
2 tablespoons ten-grain pancake mix (bob's red mill) |
1 teaspoon cinnamon |
1/4 teaspoon salt or 1/4 teaspoon sea salt |
4 cups apples (sliced thin) |
2 cups cranberries (fresh or frozen) |
1/4 cup old fashioned oats |
1/4 cup ten-grain cereal (bob's red mill) |
1/4 cup sucanat or 1/4 cup brown sugar |
1/8 cup splenda granular (sugar substitute) |
1/3 cup ten-grain pancake mix (bob's red mill) |
1/4 cup butter (i use promise active) |
Directions:
1. Preheat oven to 400.
2. Spray a 2 quart casserole dish with pam.
3. In a small bowl combine filling ingredients: sugar substitute, pancake mix, cinnamon & salt, mix well and set aside.
4. In a large bowl combine sliced apples and cranberries.
5. Pour small bowl of ingredients over fruit and toss well to cover all fruit.
6. Spoon fruit mixture into casserole dish, sprinkle any remaining splenda mixture into the fruit.
7. In a small bowl combine all topping ingredients; oats, cereal, sucanat, splenda, pancake mix and stir well. Add butter and cut into mixture until crumbly.
8. Sprinkle over fruit mixture.
9. Bake at 400F for 30 to 35 minutes or until topping is golden brown and fruit is tender.
10. This will make 6 large servings or 8 more modest servings.
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