Recipe by Rachel Potachel
Adapted this gem from the Food Network. I use almonds but you can substitute coarsely chopped nuts of any kind. And don't forget a scoop of vanilla ice cream on the side.
- 5 medium granny smith apples
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon, divided
- 2⁄3 cup whole wheat flour
- 1⁄2 cup old fashioned oats
- 1⁄2 cup brown sugar, packed
- 2 tablespoons butter
- 2 tablespoons canola oil
- 2 tablespoons frozen apple juice concentrate, thawed
- 1⁄3 cup almonds
Directions See How It's Made
- Preheat oven to 375 degrees F.
- Coat an 8-inch square deep baking dish with cooking spray.
- Combine granulated sugar, lemon juice, and 1/2 teaspoon cinnamon in a large bowl.
- Core apples and thinly slice (You may choose to peel the apples too, however I save mine for added nutrients and fiber).
- Add sliced apples to sugar/lemon mixture and toss to mix.
- Transfer apples to the prepared baking dish. Cover with foil and bake 30 minutes.
- Meanwhile, combine whole wheat flour, oats, brown sugar, and remaining 1/2 teaspoon cinnamon in a medium bowl. Mix well.
- Cut in butter until evenly distributed and no chunks remain.
- Stir in oil, apple juice concentrate, and nuts.
- Mix well until moistened and clumpy.
- Remove the foil from the baking dish and scatter the topping evenly over the apples. Bake uncovered until the topping has browned and the fruit is soft and bubbling, about 30 minutes.
- Let cool for at least 15 minutes before serving.