Apples, cinnamon, nutmeg and sugar, topped with oats, walnuts and butter—what’s not to like? A traditional dessert dating back to Colonial times, Brown Betty may not be a looker, but it’s low in fat and high in fiber. Serve hot with a scoop of vanilla ice cream.
6 large apples, peeled, sliced in 1/4-inch slices (Fuji, Gala, Delicious), about 2 pounds
1 teaspoon ground cinnamon, divided
1/2 teaspoon nutmeg
1 teaspoon almond extract
1/2 cup dark brown sugar, divided
6 ounces cranberry juice
2 tablespoons dried cranberries
1/4 cup water
2 slices whole-grain bread
2 tablespoons chopped walnuts
1/4 cup quick-cooking oats
2 tablespoons butter
1. Preheat oven to 350F.
2. Combine apples, 1/2 teaspoon cinnamon, nutmeg, almond extract, 1/4 cup brown sugar, cranberry juice, cranberries and water in a medium saucepan over medium-high heat. Cook until fruit is softened but not mushy, about 10 minutes. Remove from heat and transfer to a 9-inch pie plate. 3. Place bread in a food processor and pulse to form coarse crumbs.
4. Combine breadcrumbs, walnuts, oats, butter and remaining 1/4 cup brown sugar and 1/2 tea- spoon cinnamon in a small bowl, working mixture with your fingers to blend. Sprinkle over apples and bake, uncovered, 20 to 25 minutes, until lightly browned. Serves 6.
— By Chef Steve Petusevsky Coral Springs, Fla.
Per serving: 367 calories, 7g fat, 10mg cholesterol, 3g protein, 73g carbohydrates, 7g fiber, 84mg sodium