Apple & Date Crisp
The unsweetened yogurt provides a pleasing contrast to the natural sweetness of this fruit crisp. Instead of the more usual cinnamon, the fruit here is flavored with a combination of cardamom and clove.
  • 1/2 cup flour
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup sliced almonds
  • 2 tablespoons extra-light olive oil
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 6 McIntosh apples (2-1/4 pounds): peeled, cored, and cut into 1/2-inch chunks
  • 1-1/2 cups pitted dates, coarsely chopped
  • 1/2 cup apple cider
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1-1/2 cups plain nonfat yogurt

1. Preheat oven to 350°F. In a small bowl, toss together flour, oats, brown sugar, almonds, oil, and butter. With your fingers, blend butter into mixture quickly (you don't want the butter to melt), working until crumb topping resembles coarse meal.

2. In 9-inch square glass baking dish, toss together the apples, dates, cider, cardamom, and cloves. Spoon crumb topping over fruit. Bake 45 minutes or until fruit is soft and tender and topping is golden brown and crisp.

3. Serve fruit crisp warm, at room temperature or cold with chilled yogurt for topping.

Nutritional Information
Per serving: 426 calories, 12g total fat, 3.4g saturated fat, 6g monounsaturated fat, 1.3g polyunsaturated fat,7.3g dietary fiber, 7g protein, 81g carbohydrate, 12mg cholesterol, 41mg sodium.
Good source of: fiber, potassium.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time