Rhubarb and Apple Crumble
Serves 6
This dessert combines two favorites – apples and rhubarb. Sweetened with Equal®, you can still top it with frozen yogurt, if desired
Ingredients
FILLING
- 3 cups peeled cored, 3/4-inch cubed Granny Smith apples
- 2-1/2 cups 3/4-inch cubed fresh red rhubarb
- 12 packets Equal sweetener*
- 2 tablespoons cornstarch
- 1/3 cup unsweetened apple juice
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon peel
TOPPING
- 3/4 cup quick OR old-fashioned oats, uncooked
- 1/4 cup raisins
- 1/4 cup chopped nuts
- 8 packets Equal sweetener**
- 2 tablespoons butter, melted
- 3/4 teaspoon ground cinnamon
- Frozen yogurt, optional
*Substitute 1/2 cup Equal Spoonful for the packets.
**Substitute 1/3 cup Equal Spoonful for the packets.
Preparation
- Preheat oven to 400°F.
- For Filling, combine all ingredients. Place in a 1-1/2 quart casserole dish.
- Cover and bake 20 to 25 minutes or until fruit is tender.
- Meanwhile, for Topping, combine all ingredients except frozen yogurt. Remove casserole from oven. Uncover and sprinkle with oats mixture.
- Return to oven and bake, uncovered, an additional 8 to 10 minutes or until topping is crisp. Serve warm with frozen yogurt, if desired.
- Nutrition Information is calculated for the crumble only.
Nutrition Information (per serving)
- Calories: 197
- Protein: 3 g
- Carbohydrates: 31 g
- Fat: 8 g
- Cholesterol: 10 mg
- Sodium: 38 mg
Exchanges
- Fat - 1-1/4
- Fruit - 1
- Starch - 3/4
