Healthy Apple Crisp Recipe! YUM!

Hubby and I were looking for something new and different to do today that wouldn't be too hard on me...and so we decided to go apple picking as there was an article in the newspaper this weekend that all the orchards were opening. We picked Jonathans and Galas, about two dozen of them (9lbs). While we eat a lot of fruit, I wanted to find something different to do with them too--so I found a diabetic apple crisp recipe and altered it to make it lower fat too...tastes pretty darn good!

Preheat oven to 400 degrees

4 cups of apples, peeled and sliced (4 medium apples)
2 Tablespoons of flour*
2 Tablespoons of milled flax seed + 4 tablespoons water (optional**)
1/2 teaspoon of cinnamon
6 packets of Splenda***

Mix above ingredients in bowl and spread in 8-9" square pan (with a little non-stick spray was perfect)

1/2 cup oatmeal
1/4 cup margarine
1/2 cup flour*
1 teaspoon of cinnamon
1 teaspoon of baking soda
2 Tablespoons of milled flax seed + 4 tablespoons water (optional**)

Combine all ingredients and spread over the top of apple mixture.

Bake at 400 degrees for 15 minutes. Turn down to 325 degrees and bake another 15-20mins or until golden brown. Serve warm, store in fridge.

Cut into 9 servings= 119 calories, 6 grams of fat, 13 grams of carbs
Whole Pan= 1051.5 calories, 56.5 grams of fat, 119.1 grams of carbs

*Flour: We used a combination of 1/2 peanut flour and 1/2 all-purpose flour, nutritional value will be negligibly altered for using just all-purpose flour

**Flax seed: We used this for the nutritional value, does not affect taste. If you omit this ingredient, subtract 280 calories, 20g of fat, and 20g of carbs from the whole pan nutritional values

***Splenda: The original recipe called for 1/4 cup of sugar substitute, we don't like the sweetness of sugar substitutes, so we just used less. Calories and carbs will increase if you use more than the 6 packets of Splenda used above.