April Davis' Light Apple Crisp


3 apples -- peeled, cored and sliced (use Gala or Fuji)
2 tbsp. lemon juice
2 tbsp. orange juice
1 tbsp. lemon and orange zest
2 tbsp. sugar substitute
2 tbsp. honey
2 tbsp. light brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1 cup rolled oats
1/4 cup flour, half and half whole wheat / all-purpose
1/2 cup butter substitute
1/4 tsp. kosher salt
1/2 cup chopped pecans

Lynnette Taylor with April Davis


Preheat the oven to 350 degrees.

Peel, core, and cut apples into large chunks. Place apples in large bowl with juices, zests, cinnamon, and nutmeg. Pour into a 9 x 12 x 2-inch oval baking dish.

Combine the flours, sugars, salt, oatmeal, butter, and honey in a separate bowl and mix on low speed until the mixture is in large crumbles. Sprinkle evenly over apples, covering the apples completely.

Place baking dish on sheet pan. Bake for 50 minutes until the top is brown and the fruit is bubbly. Serve warm with low-fat vanilla ice cream or frozen yogurt.