Last night I put a dent into my apple stash with a completely made-up and unmeasured recipe. Here’s how I made this healthy Pumpkin Apple Crisp (measurements below are all estimates!)
Ingredients:
- 7 Apples (macs, granny smith & red delicious)
- Cinnamon
- Pumpkin Pie Spice
- ½ can of pumpkin puree
- 1 cup oats
- Splenda
- Organic Brown Sugar
Directions:Slice up the 7 apples and toss in a bowl with ¼ cup brown sugar, ¼ cup Splenda, a couple of teaspoons of cinnamon and pumpkin pie spice until apples are evenly coated. Place this in a glass baking dish. In a bowl mix together the cup of oats, the ½ can of pumpkin puree, a large sprinkling of Splenda, brown sugar, cinnamon and pumpkin pie spice. Spread the topping over the apples (it’s a little chunky so it’s ok if it doesn’t cover all the apples). Put it in the oven at 350 degrees for 30-40 minutes, until apples soften. Tastes good hot or cold.
*Not a great picture, but it really was tasty!
So like I said above, I made all of this up and didn’t measure so the above measurements are just a guess- feel free to add more or less of ingredients as you see fit. This was a first attempt and I think the topping was a bit dry. If you want you could use ¼ cup of pumpkin puree and ¼ cup butter but I was trying to make this butter-free. I think adding milk or applesauce may help with the consistency of the topping as well. I still have about 20 apples left so I may give it another try.
