Post by Loupy on Jun 23, 2015 18:41:44 GMT -7
Rhubarb & Apple Crisp Recipe {Low Sugar}
Author: Dara Michalski @ www.cookincanuck.com
Treat your family to a perfectly tart and sweet fruit crisp, made with rhubarb, apples and a crumble topping that is low in sugar, but not in taste.
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
Serves: Serves 9
Ingredients
The filling:
4 cups chopped rhubarb (3-4 large stalks)
1 large Gala apple, peeled, cored & chopped
Juice of ½ lemon
3 tbsp agave nectar
1½ tbsp cornstarch
The topping:
¾ whole wheat pastry flour
¾ cup oats
⅓ cup chopped pecans
¾ tsp ground cinnamon
½ tsp grated nutmeg
¼ tsp salt
2 tbsp melted coconut oil
2 tbsp pure maple syrup
Instructions
Preheat the oven to 375 degrees F.
Lightly coat an 8- by 8-inch baking dish with cooking spray.
The filling:
In a large bowl, combine the rhubarb, apple, lemon juice, agave nectar and cornstarch.
Toss to coat the fruit.
Spread the fruit mixture in the baking dish.
The topping:
In a medium-sized bowl, stir together the flour, oats, pecans, cinnamon, nutmeg and salt.
Pour in the coconut oil and maple syrup, and toss to coat, using a fork or your hands.
Sprinkle the topping evenly over the fruit mixture.
Cover with foil and bake for 30 minutes.
Remove the foil and bake until the fruit is bubbling and the topping is golden brown, 20 to 25 minutes.
Serve with ice cream or whipped cream, if desired.
Nutritional Information:
Weight Watchers Points: 5 (Points+), 3 (Old Points)
Serving size: 1/9 crisp
Calories: 180.9
Fat: 7.1g
Saturated fat: 3.0g
Carbohydrates: 28.5g
Sugar: 10.9g
Sodium: 67.5mg
Fiber: 4.1g
Protein: 2.8g
Author: Dara Michalski @ www.cookincanuck.com
Treat your family to a perfectly tart and sweet fruit crisp, made with rhubarb, apples and a crumble topping that is low in sugar, but not in taste.
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
Serves: Serves 9
Ingredients
The filling:
4 cups chopped rhubarb (3-4 large stalks)
1 large Gala apple, peeled, cored & chopped
Juice of ½ lemon
3 tbsp agave nectar
1½ tbsp cornstarch
The topping:
¾ whole wheat pastry flour
¾ cup oats
⅓ cup chopped pecans
¾ tsp ground cinnamon
½ tsp grated nutmeg
¼ tsp salt
2 tbsp melted coconut oil
2 tbsp pure maple syrup
Instructions
Preheat the oven to 375 degrees F.
Lightly coat an 8- by 8-inch baking dish with cooking spray.
The filling:
In a large bowl, combine the rhubarb, apple, lemon juice, agave nectar and cornstarch.
Toss to coat the fruit.
Spread the fruit mixture in the baking dish.
The topping:
In a medium-sized bowl, stir together the flour, oats, pecans, cinnamon, nutmeg and salt.
Pour in the coconut oil and maple syrup, and toss to coat, using a fork or your hands.
Sprinkle the topping evenly over the fruit mixture.
Cover with foil and bake for 30 minutes.
Remove the foil and bake until the fruit is bubbling and the topping is golden brown, 20 to 25 minutes.
Serve with ice cream or whipped cream, if desired.
Nutritional Information:
Weight Watchers Points: 5 (Points+), 3 (Old Points)
Serving size: 1/9 crisp
Calories: 180.9
Fat: 7.1g
Saturated fat: 3.0g
Carbohydrates: 28.5g
Sugar: 10.9g
Sodium: 67.5mg
Fiber: 4.1g
Protein: 2.8g
