Crunch Time

Apple crisp is an easy, satisfying dessert. But if you don’t watch out, it can be full of fat and calories.

For this version, which I call a crunch, I used about half the butter called for in similar recipes and left out nuts, which are fattening. Although light, it’s still delicious and homey, perfect for serving at this time of year.

Nothing is added to the apples but sugar and cinnamon, so their flavor comes through wonderfully. I like to use tart Granny Smith apples, though Jonathans and Golden Delicious also work well.

Serve this right from the pan or topped with a dollop of nonfat yogurt or frozen yogurt.

Deane’s book “Low Fat Kitchen” includes more than 100 recipes created for this column. To order, call (800) 246-4042. The price is $20.45 including shipping and sales tax.

Baked Apple Crunch

Active Work Time: 15 minutes * Total Preparation Time: 45 minutes

6 cups peeled, sliced apples (about 4 apples)

Juice of 1/2 lemon

1/2 cup plus 2 tablespoons brown sugar, packed

2 teaspoons cinnamon

1/4 cup (1/2 stick) butter, cut into pieces, plus more for greasing

1/2 cup flour

1/2 cup oatmeal

* Toss together apples and lemon juice to coat slices. Stir in 2 tablespoons brown sugar and 1 teaspoon cinnamon. Spoon apples into lightly buttered 8-inch-square baking dish.

* Combine flour, oatmeal, remaining brown sugar and cinnamon. Using your fingers, work butter into oat mixture until evenly blended. Spoon crunch topping evenly over apples.

* Bake at 375 degrees until apples are tender and topping is lightly browned, about 30 minutes. Cool slightly, then serve.

8 servings. Each serving: 210 calories; 59 mg sodium; 16 mg cholesterol; 6 grams fat; 38 grams carbohydrates; 2 grams protein; 2.63 grams fiber.

*

Plate from Smith and Hawken stores.