I’ve been kind of slacking on the point counting lately since I’ve been on vacation. Vacations are fun, but it gets hard to track all that food. It’s nice to come home and make your own meals after that.Hope everyone enjoyed the pictures from my trip too. See the last 2 posts down from this one.
I’ve got a lot of pumpkin and apples to use up, so be on the look out for those types of recipes. I know a lot of people are gung ho about pumpkin right now since it’s Fall, but what about the apple? or squash even? Pumpkin seems to get all the glory in Fall.
I love apple crisp. The part I like most about it is the streusul topping. This recipe kind of reminds me of apple crisp, but with less work. You core out part of the inside of the apple, and just stuff them with the streusal topping. Bake in the oven and you’re done. Just make sure to bake the apples until they’re done. I thought mine were cooked long enough but they weren’t. Had to stick them in the oven for longer than 30 minutes. Also, the next time I’d make these I’d sprinkle the apples with some cinnamon and sugar. Hope you enjoy!
3 tablespoons of light margarine or butter
1/2 cup oats
1/2 cup flour (I used whole wheat) or gluten-free ‘flour’ of your choice
1/2 cup brown sugar (or white sugar with date syrup or molasses or agave syrup)
1 tsp cinnamon
pinch of ground ginger
pinch of salt
- Cut apples in half and place in baking dish.
- Mix together the butter, oats, flour, brown sugar, cinnamon, ginger, and salt.
- Fill and top apple halves with the mixture.
4. Bake at 350 F/180 C until tops are golden brown and apples swell, about 30 minutes.
Recipe from: Cooking Outside the Box
Calories: 205, Fat: 6.62, Carbohydrates: 35.34g, Protein: 2.69g, Fiber 2.9g