Return to Main Recipes Page/Return to Home Page

8 large Granny Smith apples, peeled and sliced
1/4 cup Splenda
1/2 tsp. cinnamon
1 tbsp. lemon juice

Topping:
1 cup rolled oats
1 cup whole wheat flour
Pinch of salt
1/2 cup Splenda
1/2 tsp. cinnamon (I like cinnamon)
2 tbsp. tub margarine, melted (you could probably use oil)
1 egg white

Mix apples with Splenda and cinnamon and put into a large baking dish (approximately 9"x12"). Sprinkle with lemon juice. Bake at 400°F for 15 minutes.

Mix oats, flour, Splenda, and cinnamon. Add margarine and egg white, mixing with your fingers or a fork until it is crumbly. Spread over the apples and bake an additional 20 to 25 minutes until the apples are tender and the topping browned.

Poster's Notes:
I had two diabetic guests over for Shabbat and decided to make a sugar-free dessert for them using the Splenda that I brought back from the U.S. I also wanted something that would be low-fat. After consulting with Wendy Baker, who has lots of experience in sugar-free cooking (thanks Wendy!), I decided to experiment with an apple crumble. It came out really great! Not only did my diabetic guests enjoy it, but so did almost everyone else, choosing it over the sugar-laden brownies that I also served.

I precooked the apples so that I could do the time-consuming peeling and cutting on Thursday but still have the crumble baked fresh on Friday. You could probably eliminate this step and just bake the whole thing together for the combined cooking periods.

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving: 144 Calories; 3g Fat (18.6% calories from fat); 4g Protein; 27g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 63mg Sodium.
Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 1/2 Fat.