Sunday, January 13, 2013

In a Pinch Apple Crisp...and Breakfast

My latest victory from Pinterest is this baked apple. Oh the goodness! I never make apple pie (dessert baking is my husband's job actually) but I am making these all the time right now. In fact I had one last night! All the goodness with WAY less work, plus it's a better choice then an ice cream milkshake or a plate of nachos - my other late night loves. 

According to my recipes, calculations online, and on food packaging:

Nachos: 850 calories
Milkshake: 625 calories
Baked apple (half an apple topped with crisp): 200 calories

I also found out if you make extra you can have one for breakfast the next day. Oh yeah. I have a hard time eating breakfast at all so at least I'm eating something - and my Runner's World Mag just gave me permission for a sweeter breakfast in "No Baloney" page 34 January 2013. They did not give permission for a giant chocolate muffin but I think this apple falls in the author's boundaries.

The original recipe that I found is here. You should look it up because I butchered it, but in the process you might find it only easier and healthier.

Fast Baked Apple Crisp

Makes one - increase the batch for more. 
You do not need to be precise as I have proven. Yes I often make just one because it only takes 
5 minutes of real effort and I eat them when the kids go to bed.

Half one Granny Smith apple and scoop out the core with an ice cream scoop.
Line baking sheet with foil if you want easy clean up.

Mix crisp topping together in glass container:
1 tablespoon of margarine or butter melted in the microwave
add 1/2 cup of oats
1 tablespoon of flour
1 heaping tablespoon of brown sugar
1 tablespoon of agave nectar - or enough to get all the oats wet
I always forget the cinnamon but if you remember add a sprinkle - it's good for you

Heap as much crisp as you can on top of your apples

Bake at 350 degrees until the oats are golden brown and apples are soft, about 30 minutes.
Add ice cream when served if you are going all the way!

No comments:

Post a Comment