Original recipe from
1 cup firmly packed golden brown sugar or Splenda brown sugar
1 tablespoon ground cinnamon (I always double the cinnamon)
3 1/2 pounds Granny Smith apples, peeled, cored, sliced (I did not peel the apples, merely washed them and chopped them into tiny pieces)
1 cup all purpose flour (I used a gluten free and low carb blend of almond, flax seed, coconut and soy flours/meal)
1 cup sugar or Splenda
1 cup (2 sticks) chilled unsalted butter, cut into pieces (you could probably use Country Crock for this and either way, you could definitely decrease the amount of butter and sugar used and it will still taste very sweet)
Preheat oven to 450°F. Butter (or spray with Pam) 13x9x2-inch glass baking dish. Combine brown sugar and cinnamon in large bowl. Add apples and toss to coat. Transfer apple mixture to prepared dish.
Combine flour, 1 cup sugar and butter in medium bowl. Using pastry blender or fingertips, blend ingredients until coarse meal forms. Spread flour mixture evenly over apples.
Bake crisp 20 minutes. Reduce oven temperature to 350°F. Bake crisp until apples are tender and topping is golden brown, about 30 minutes. Let stand 15 minutes before serving.
Watch to make sure it doesn't brown too much (but it will still taste delicious if it does).
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