Topping:
2/3 cup whole-wheat flour
1/3 cup rolled oats
2 tbsp Splenda Granulated
1 stick butter, softened
Filling:
4 large Granny Smith apples
1 tbsp firmly packed Splenda Brown Sugar Blend
1 tsp ground cinnamon
Preheat oven to 425 degrees.
Grease a 2-quart baking dish; set aside.
To make the filling, peel, core, and slice the apples; layer in the baking dish. Combine the brown sugar blend and cinnamon together in a cup and sprinkle evenly over the apples.
To make the topping, place the flour, oats, Splenda, and butter in a large bowl. Mix together well, using hands if necessary to blend the butter in well. Sprinkle evenly over the apples in the baking dish.
Bake at 425 degrees until apples have softened and the topping is lightly browned, approximately 20 to 25 minutes.
This dish is best served warm. Top with a scoop of sugar-free vanilla ice cream or frozen yogurt, if desired.
1/3 cup rolled oats
2 tbsp Splenda Granulated
1 stick butter, softened
Filling:
4 large Granny Smith apples
1 tbsp firmly packed Splenda Brown Sugar Blend
1 tsp ground cinnamon
Preheat oven to 425 degrees.
Grease a 2-quart baking dish; set aside.
To make the filling, peel, core, and slice the apples; layer in the baking dish. Combine the brown sugar blend and cinnamon together in a cup and sprinkle evenly over the apples.
To make the topping, place the flour, oats, Splenda, and butter in a large bowl. Mix together well, using hands if necessary to blend the butter in well. Sprinkle evenly over the apples in the baking dish.
Bake at 425 degrees until apples have softened and the topping is lightly browned, approximately 20 to 25 minutes.
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