This recipe normally calls for ½ cup of butter and an additional cup of sugar, and is served with heavy cream. We’ve cut back the butter and sugar and suggest serving this dish with fat-free whipped cream.
• 4 large Granny Smith apples (or other tart cooking apples), peeled, cored and sliced
• ¼ lemon, juiced
• 1 tablespoon granulated sugar
• ⅔ cup, plus 1 tablespoon, all-purpose flour, divided
• ¾ cup packed brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 6 tablespoons unsalted butter
1. Preheat oven to 350° F. Combine apples, lemon juice, sugar and 1 tablespoon of flour in a bowl, and mix to coat apples. Pour into a 9-inch pie pan.
2. In a separate bowl, combine ⅔ cup flour, brown sugar, cinnamon, nutmeg and salt. Over medium heat melt the butter slowly, stirring occasionally, and continue to cook until butter just begins to turn golden, about 10 minutes. Immediately remove the butter from heat and slowly drizzle over flour/spice mixture, stirring the flour with a fork, until all the butter is added and the mixture is crumbly.
3. Evenly spread flour/butter mixture over apples and bake in preheated oven for 35-40 minutes, or until apples are bubbling and the topping has browned. If the topping browns too quickly, cover the pan loosely with foil and continue baking. Serve warm.
Per serving (1/2 cup): 235 calories, 36% fat (9.5 g), 62% carbohydrate (36 g), 2% protein (1 g), 3 g fiber, 1 mg iron, 63 mg calcium, 26 mcg folate.