21 Day Fix Apple Crisp Recipe 375

Steps:

• 1. Preheat oven to 375° F. 2. Combine apples, 2 Tbsp. maple syrup, and ½ tsp. cinnamon in a medium baking dish; mix well. Set aside. 3. Combine oats, walnuts, remaining 1 Tbsp. maple syrup, and remaining ½ tsp. cinnamon in a medium bowl; mix well. 4. Top apple mixture with oat mixture. Bake for 25 to 30 minutes or until apples are soft ENJOY!!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
• Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.

Steps:

• Preheat the oven to 375 degrees F. Lightly butter 6 (6-ounce) ramekins.
• Whisk the oats, flour, brown sugar, pecans, and salt in a medium bowl. Rub in the butter with your fingertips until it is in even, pea-size pieces. Peel, core, and coarsely chop the apples and divide evenly among the ramekins. Scatter the crisp topping evenly over the fruit in each ramekin.
• Transfer the ramekins to a baking sheet and cook until the fruit bubbles around the sides and the top is golden, about 30 minutes.
• Preheat a broiler. Place the crisps about 4 inches from the broiler and cook until golden brown, about 30 seconds. Let cool about 15 minutes before serving. Serve warm with whipped cream, if using.
• In our diabetic-friendly desserts, we use small amounts of sweeteners in accordance with guidelines set up by the American Diabetic Association. As with all sweets, moderation is important.

Steps:

• Preheat the oven to 375 degrees F.
• Put the apples on a flat surface. Cut the cheeks from the apple, to remove the core. Cut into fairly thin, but not too thin, slices. Put them in a bowl and add the lemon zest and juice and the orange zest and juice. Toss to coat the apples, then add the molasses, 1/2 teaspoon salt, the cinnamon, ginger, and the nutmeg. Toss to blend.
• In another bowl, combine the flour, brown sugar and remaining 3/4 teaspoon salt. Add the butter to the bowl and break it up with your fingers integrating the flour with the butter. Spread it out on a plate or small baking sheet and refrigerate until ready to use.
• Butter the bottom and sides of a shallow rectangular baking dish (approximately 13 inches long and 9 inches wide) with the remaining tablespoon of butter. Add the apples and top with the butter-flour mixture. Put the dish in the center of the oven and bake until the apples are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 35 to 45 minutes. Remove from the oven and set aside to cool a few minutes before serving. To serve, garnish with additional lemon zest and ice cream, if desired.

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In a small bowl combine cinnamon and nutmeg and set aside.
• In a medium bowl combine sliced apples, raisins, 1 cup of the pecans, and half of the cinnamon and nutmeg mixture.
• Place apple mixture in a greased 8"x8-1/2" square baking pan.
• In a separate bowl, combine brown sugar, flour, oats, salt, butter and the remaining cimmanon nutmeg mixture.
• With a pastry blender or fork, cut butter until a crumbly mixture is formed; stir in the remaining pecans.
• Pour mixture on top of apple mixture.
• Bake 30 to 35 minutes or until apples are tender and topping is golden brown.
• Serve warm with vanilla ice cream. Enjoy.

Steps:

• Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. Spoon apple pie filling into pie plate.
• Place cereal in resealable food-storage plastic bag; seal bag. Using rolling pin, coarsely crush cereal. In medium bowl, mix crushed cereal, brown sugar, melted butter and cinnamon; stir well to combine. Spoon cereal mixture evenly over apple pie filling.
• Bake 15 to 19 minutes or until topping is golden brown and filling is bubbly. Cool 15 minutes before serving.