apple crispThe Best Apple Crisp Recipe

Apple Crisp (known as Apple crumble if you’re from the UK) is a tasty dessert consisting of baked apples topped with a crispy crust. Well you have great taste! Apple Crisp with ice cream is one of my favorite desserts. The recipe below in my opinion is one of the best out there. Try it for yourself and let me know what you think! Don’t forget that you can also substitute apples with any other different kind of fruit.

What You’ll Need:

* Three lbs of tart apples
* Two tablespoons of lemon juice
* Half a cup of light brown sugar (pack it tightly)
* Half a teaspoon of ground cinnamon
* Half a teaspoon of ground nutmeg
* One-third cup of all-purpose flour
* One-third cup of granulated sugar
* One-third cup of rolled oats
* Four tablespoons of cold butter (Half a stick)
* Half a cup of chopped walnuts or pecans

How to Prepare:

The first step is to chop the apples into slices. Remember to remove the peeling and core. Grab two bowls. In one bowl, add the apples and lemon juice. In the other bowl, combine the brown sugar, nutmeg, and cinnamon. Now combine the bowls and mix together. Grab another bowl and mix the flour, suar, and oats. Slice the butter into small pieces. Now use two forks to mix the the flour and butter until it looks crumbly. Add the chopped nuts. Grease a 9 in. square baking dish and spread the apple mixture on the bottom of the dish. Top it off with the flour mix. Cook for 30 – 45 minutes at 375°, or until the apples are soft and topping is browned slightly. It tastes best if you serve it warm, or at least at room temperature (I’ve also tried it cold and it’s not too bad cold either!). I recommend serving it with a scoup of heavy cream or vanilla ice cream.

Another Favorite Fall Recipe:

cupcakesPumpkin  Cupcakes ( makes 24 servings )

  • Egg substitute to equal 4 eggs
  • ½ cup unsweented apple sauce ( I used ¾ Cup for more moisture)
  • ¾ cup honey
  • 2 cups pumpkin (1 small can )
  • 3 cups whole wheat flour
  • 2 tsp. cinnamon
  • 3 tsp. baking powder
  • 2 tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. ground ginger
  1. In a large mixing bowl, beat egg substitute, oil and honey till frothy.
  2. Stir in pumpkin.
  3. In a separate bowl, combine dry ingredients.
  4. Slowly blend dry ingredients into wet ingredients.
  5. Fill 24 individual cupcake papers 1/2 – 2/3 full.
  6. Bake at 350 degrees 15 minutes, or until toothpick inserted in centers comes out clean.

Calories = 113

Extra not added in these calories:

I make a topping with 8 oz. fat-free cream cheese, ½ cup of Splenda, and a ¼ tsp. of nutmeg. You need to whip this and add a little milk to get a smooth texture. I put a small spoonful on each cupcake.


Top with fat free cool-whip and sprinkle nutmeg on top!!