DIABETIC APPLE CRISP

1/2 cup Splenda Brown Sugar Blend

2 tbsp white whole wheat (or almond) flour
1/2 tsp ground cinnamon
4 cups peeled and thinly sliced apples (Rome recommended)

TOPPING:
1 1/4 cups quick cooking oats
1/2 cup white whole-wheat (or almond) flour
1/4 cup Splenda Brown Sugar Blend
3/4 cup chopped nuts
1/2 cup butter, melted
Preheat oven to 350 degrees. Lightly spray an 8-inch square baking dish with nonstick cooking spray. Set aside.
To make the apple filling, combine brown sugar blend, flour, and cinnamon in a large bowl. Add apples, tossing to coat. Spoon into the prepared baking dish. Set aside.
To make topping, combine oats, flour, brown sugar blend and nuts in a bowl. Stir in butter. The mixture will be crumbly. Spoon over the apples mixture.
Bake at 350 degrees for 45 minutes or until the apples are bubbly and the topping is golden brown. Best when served warm.

NOTE: Yield: 9 servings at 310 calories, 38 carbs, 4 grams protein each. As with all fruits, there is the natural sugar of the apples and a high carb count. However, the oats and nuts counter balance most of that. Enjoy this dessert after a meal that has a good protein count. You would not want to serve this dessert after a pasta or vegetarian meal. And as with all desserts, it is not a good idea to overindulge!
Enjoy!

 file photo.