Title: Baked Apples with Buttermick Stresuel
Categories: Diabetic Fruit Dessert
Yield: 6 - 8 folks

8	c	Newtown pippin apples (about 2 1/2 lb total; =OR=-
8	c	Golden delicious apples (about 2 1/2 lb total)
3/4	c	All-purpose flour;
1/2	c	Dry buttermilk;
1/2	c	Brown sugar; firmly packed
2	ts	Ground cinnamon;
1/2	ts	Ground ginger;
1/2	c	Butter (1/4 lb.) =OR=-
1/2	c	Margarine; (1/4 lb.)

Peel, core, and thinly sliced apples into a shallow 2 1/2 to 3-quart baking dish. In a bowl, stir together flour, dry buttermilk, sugar, cinnamon, and ginger. Rub butter with flour mixture until coarse crumbs form. Stir 1/3 cup crumb mixture into apples, spread fruit level. Squeeze remaining flour mixture into lumps. Break into 3/4" chunks over apples. Bake, uncovered, in a 350 degree oven until apples are tender when pierced and streusel is lightly browned, 40 to 50 minutes. Serve warm or cool. Serves 6 to 8. (The brown sugar is 1/16 cup for one serving)

Source: Sunset Recipe Annual; 1989 Edition Brought to you and yours via Nancy O'Brion and her Meal-Master.

previous

next