“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.”
8 medium tart apples such as mcintosh apples, peeled, cored, and chopped
2 tablespoonslemon juice
1⁄2 cupSplenda sugar substitute or 1⁄2 cup other powdered sucralose artificial sweetener
1⁄2 cupall-purpose flour
1⁄2 teaspoonground cinnamon
1 (15ounce) can unsweetened applesauce
1 cupquick-cooking oats
1⁄2 cupsmooth peanut butter
1⁄2 cupSplenda sugar substitute or 1⁄2 cup other sucralose artificial sweetener
1⁄4 cupall-purpose flour
2 tablespoonsunsalted butter
Preheat the oven to 350°.
Liberally butter a 7 x 11" baking dish.
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.
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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