juice from half a lemon
1 tbsp cornstarch
1/4 cup Splenda granulated or equivalent of your favorite sweetener
Preheat oven to 375 degrees.
Spray a 9-inch square baking pan with nonstick cooking spray.
Peel, core, and slice apples; toss in the lemon juice. Add the cornstarch and Splenda; mix together well. Transfer mixture to the prepared baking pan.
Topping:
1/2 cup cold butter
1/4 cup firmly packed Splenda Brown Sugar Blend
1/2 cup white whole-wheat flour
1/2 cup rolled oats
3/4 tsp cinnamon
dash of salt
Mix the flours, Splenda, salt and cinnamon together. Using a pastry blender or two knives, cut butter into the mixture until crumbly. Add the oats. Using your hands, work the dough until it starts to clump together. Sprinkle topping over the apple mixture in the pan.
Bake at 375 degrees for 45 minutes until browned and apples are tender.
Serve with a scoop of sugar-free vanilla frozen yogurt, if desired.
file photo
1 tbsp cornstarch
1/4 cup Splenda granulated or equivalent of your favorite sweetener
Preheat oven to 375 degrees.
Spray a 9-inch square baking pan with nonstick cooking spray.
Peel, core, and slice apples; toss in the lemon juice. Add the cornstarch and Splenda; mix together well. Transfer mixture to the prepared baking pan.
Topping:
1/2 cup cold butter
1/4 cup firmly packed Splenda Brown Sugar Blend
1/2 cup white whole-wheat flour
1/2 cup rolled oats
3/4 tsp cinnamon
dash of salt
Mix the flours, Splenda, salt and cinnamon together. Using a pastry blender or two knives, cut butter into the mixture until crumbly. Add the oats. Using your hands, work the dough until it starts to clump together. Sprinkle topping over the apple mixture in the pan.
Bake at 375 degrees for 45 minutes until browned and apples are tender.
Serve with a scoop of sugar-free vanilla frozen yogurt, if desired.
1/4 cup Splenda granulated or equivalent of your favorite sweetener
Preheat oven to 375 degrees.
Spray a 9-inch square baking pan with nonstick cooking spray.
Peel, core, and slice apples; toss in the lemon juice. Add the cornstarch and Splenda; mix together well. Transfer mixture to the prepared baking pan.
Topping:
1/2 cup cold butter
1/4 cup firmly packed Splenda Brown Sugar Blend
1/2 cup white whole-wheat flour
1/2 cup rolled oats
3/4 tsp cinnamon
dash of salt
Mix the flours, Splenda, salt and cinnamon together. Using a pastry blender or two knives, cut butter into the mixture until crumbly. Add the oats. Using your hands, work the dough until it starts to clump together. Sprinkle topping over the apple mixture in the pan.
Bake at 375 degrees for 45 minutes until browned and apples are tender.
Serve with a scoop of sugar-free vanilla frozen yogurt, if desired.
file photo
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