Recipe: Whole Wheat Apple Crisp

Apple crisp is a great fall treat. Here is a recipe I modified from a traditional apple crisp recipe to give this delicious dessert a little more nutritional content.

The filling:
10 cups of firm, tart apples, peeled and sliced (Good varieties for baking include Braeburn, Cortland, Empire, Granny Smith, Honeycrisp, Jonagold, Rome, and Winesap.)
1 cup white sugar
1 Tbsp all-purpose flour
1 tsp cinnamon
1/8 tsp nutmeg
1/4 cup water

The topping:
1 cup old-fashioned (rolled) oats
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 Tbsp wheat germ
1 cup packed brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup margarine, melted

Directions:

Preheat oven to 350 degrees F.

In large bowl, combine sliced apples, white sugar, 1 Tbsp flour, cinnamon, nutmeg, and water, stirring to evenly coat the apples.  Transfer to 9x13 inch pan.

Using the same bowl, combine dry ingredients for the topping, mixing to evenly distribute baking powder and soda. Add brown sugar and melted margarine and stir to combine. Crumble topping over the apple mixture.

Bake at 350 degrees F for about 45 minutes.

Enjoy warm with vanilla ice cream!