Chef’s Note

“This version of apple crisp uses Splenda sucralose sweetener and adds unsweetened applesauce to make the filling thick and rich.Do not use "baking blends" as they are typically 50% granulated sugar.”








  • Filling
  • 8 medium tart apples such as mcintosh apples, peeled, cored, and chopped
  • 2 tablespoonslemon juice
  • 12 cupSplenda sugar substitute or 12 cup other powdered sucralose artificial sweetener
  • 12 cupall-purpose flour
  • 12 teaspoonground cinnamon
  • 1 (15ounce) can unsweetened applesauce
  • Topping
  • 1 cupquick-cooking oats
  • 12 cupsmooth peanut butter
  • 12 cupSplenda sugar substitute or 12 cup other sucralose artificial sweetener
  • 14 cupall-purpose flour
  • 2 tablespoonsunsalted butter
  • Directions

  • Preheat the oven to 350°.
  • Liberally butter a 7 x 11" baking dish.
  • FIlling:
  • Peel core, and chop the apples and place them in a large mixing bowl.
  • Add 2 Tbsp lemon juice to the chopped apples and toss to distribute evenly.
  • Add ½ C sweetener, ½ C flour, and ground cinnamon and toss to mix.
  • Add the 15 oz can of applesauce to the apples and stir all together until well mixed.
  • Pour into the buttered baking dish and spread smooth.
  • Topping:
  • Put all the topping ingredients (oats, peanut butter, Splenda, flour, and butter) into a large mixing bowl.
  • Mix the topping ingredients with a pastry blender, large mixing fork, or manual food chopper until well blended and crumbly, about the size of dried peas.
  • Sprinkle the topping evenly over the filling.Bake at 350° for 45-55 minutes until the filling is bubbly throughout.Check after 40 minutes; if the topping is getting very dark, cover with aluminum foil for the last 5-15 minutes.
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