Healthy Apple Crisp

One of my favorite things to eat is an oatmeal-based apple crisp. My favorite flavor in the world is cinnamon, and there’s nothing better with cinnamon than oatmeal and apple, right?

I wanted a treat tonight, and we had some apples to use up before they went bad, so this is what I decided to do with it. It was a definite hit with the kids, too.

I did all the mixing in a zip-top bag, so the only things to wash are two measuring spoons, a measuring cup, and the pan. It took all of 10 minutes to throw together.

5 Granny Smith apple, thinly sliced
1/2  tsp cinnamon
2 tsp sugar
1/4 cup all-purpose flour
3/4 cup quick or old-fashioned oats
4 Tbs brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 cup butter, melted

Preheat the oven to 350°. Spray an 8×8″ baking pan with nonstick spray.

Mix the 1/2 tsp. cinnamon and white sugar in a large ziplock bag. Add the apple slices and squish around to coat. Spread the apples in the pan.

In the same bag, mix the remaining ingredients and spread across the top of the apples.

Bake at 350° for 25-30 minutes, or until apples are soft and topping is crispy.

Servings: 9

Nutrition (per serving): 176 calories, 54 calories from fat, 6.2g total fat, 13.6mg cholesterol, 68.1mg sodium, 152.9mg potassium, 29.1g carbohydrates, 3.5g fiber, 14.9g sugar, 2.8g protein.

This was tasty as-is, but I think it would be to die for (although a bit higher in calories) with vanilla ice cream!

(And here I am labeling something “healthy” when what I mean is that it’s homemade, low in calories, and has fruit and fiber in it. I really hate the designation of “healthy” being applied to things because they are low-calorie — it’s one of my pet peeves, and here I am doing it. I will work on a different title for this recipe when I’ve had some sleep.)

 

What to Do When Your Cake Falls — Make Trifle! (With Lemon Curd Recipe)

Last year, for my daughter’s fifteenth birthday party, she wanted a lemon layer cake — with four fluffy layers, a lemon curd filling, and a lemony seven minute frosting.

I baked her cake layers the evening before, and for the first time in my life, my cake fell. Now, I grew up with the high altitude cooking, and know how to adjust, so I don’t think that was the problem. I have a very old oven in the home that I rent, and the oven is full of hot spots and the temperature varies like crazy — if I set it at 350°, it might decide that means 250° one minute and 500° a few minutes later.  Sturdier cakes, like yellow cakes or snacking cakes, can survive my oven, but a white cake is just too delicate.

Nonetheless, the morning of her party, I tried again. And it fell again.

With only two hours until her party, to try a third time, I would have to run to the store for more ingredients. I had already made the lemon curd, so I decided that she’d have a birthday trifle instead of a birthday cake.

I cut the cakes up into chunks, and layered them in my trifle dish with the lemon curd and heated raspberry preserves. I whipped some cream to top the trifle with, and just stuck those candles in the top.

It really looked pretty — and it tasted absolutely wonderful.

It tasted so good, I ended up making this trifle again for a potluck I attended a couple of months later.

I won’t post a recipe for the white layer cake, since I haven’t made it successfully, but here’s a recipe for the lemon curd:

Lemon Curd

(For a cake filling or a trifle layer – or just on toast. Yum!)

1/2 cup unsalted butter
6 lemons
1 teaspoon unflavored gelatin
1 1/2 cups sugar
1/8 teaspoon salt
4 large eggs + 6 large egg yolks

A few hours before you start to make the curd, cut the butter into 1/2-inch cubes and put it in the freezer.  When it’s frozen, juice the lemons. Put 1 tablespoon lemon juice into a bowl and sprinkle the gelatin over it. Set aside.

In a medium-sized saucepan over medium-high heat, cook the rest of the lemon juice, the sugar, and the salt for about a minute, until the sugar dissolves and the mixture is hot, but don’t boil it.

In a large bowl, beat the eggs and egg yolks together. Slowly whisk in the hot lemon mixture, and then return it to the saucepan and and cook over medium-low heat, stirring constantly, for about 5 minutes, or until it’s thick enough to run a spatula across the bottom and leave a trail. Remove from heat.

Stir the gelatin and lemon juice mixture until the gelatin dissolves. Stir in the frozen butter until it’s melted and smooth. Strain the curd through a mesh strainer into another bowl. Cover it with cling wrap that’s pressed onto the surface and refrigerate until firm.

Makes 3 cups.

Low-Calorie Cinnamon Streusel Muffins Recipe

My entry today is later in the day because the muffins I made last night only rated a 7, 9, and 6, according to my kids. So today, I re-worked the recipe and got a 9.5, 10, and 9. Here’s the improved recipe:

Topping/Filling
2 tbsp all-purpose flour
1 tbsp butter
2 tablespoons sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon  nutmeg
pinch of ancho chili powder (optional)

Muffins
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
1 Tbs baking powder
1/2 tsp salt
1 egg
1 cup nonfat milk
1/2 cup water
1/4  cup unsweetened applesauce
1/4 cup low-fat sour cream

Preheat the oven to 400°. Spray a 12-muffin tin with nonstick spray.

Mix together the butter, 2 tablespoons sugar, cinnamon, ginger, nutmeg, and 2 tablespoons flour until the mixture resembles crumbs. Set aside.

Mix the remaining flours, baking powder and salt in a medium bowl. In a large bowl, mix remaining sugar, egg, milk, applesauce, sour cream, and water. Stir the dry mixture into the wet mixture just until moistened.

Spoon  half of the batter into the twelve cups in a muffin pan. Top with half of the cinnamon mixture, and then the rest of the batter, and then finish with the rest of the cinnamon mixture.

Bake for 12-18 minutes or until a toothpick inserted in the center comes out clean. Cool.

Servings: 12

Nutrition Facts
Nutrition according to Living Cookbook (per serving): 135 calories, 20 calories from fat, 2.3g total fat, 22.5mg cholesterol, 236.4mg sodium, 107.7mg potassium, 25.7g carbohydrates, 2.3g fiber, 7.5g sugar, 4g protein