Splenda Apple Crisp Recipes

Steps:

• Toss apples with lemon juice, sugar, and cinnamon; turn into an 8x8" baking pan that has been lightly coated with no-stick cooking spray; dot with butter.
• Cut together flour, brown sugar, and butter until crumbly; sprinkle evenly over apples.
• Bake at 350° for 30-40 minutes until apples are tender; serve warm with vanilla ice cream or fresh whipped cream.
• VARIATION: This recipe can be made diabetic-friendly by substituting Splenda for the granulated sugar and substituting 1/2 cup Splenda for 1/2 cup of the brown sugar - the remaining 1/2 cup of brown sugar is still used.

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.

Steps:

• Preheat oven to 350. Lightly spray an 8x8x2-inch square baking dish with nonstick cooking spray. Set aside.
• Filling: Combine Splenda, flour, and cinnamon in a large bowl. Add apples, tossing to coat. Spoon into prepared pan. Set aside.
• Topping: Combine oatmeal, flour, Splenda, and walnuts in a bowl; stir in butter. Mixture will be crumbly. Spoon over apple mixture.
• Bake 45 minutes or until apples are bubbly and topping is golden brown. Serve warm.

Steps:

• Preheat oven to 350 degrees. Mix apples, cinnamon. Splenda granulated and 3 Tbs. Flour until well combined. Pour mixture into a 9" x 13" baking pan. In a separate bowl, mix remaining flour, oatmeal, Splenda brown sugar blend, butter, baking powder, and baking soda until well combined. Sprinkle over the apple mixture in pan. Bake at 350 degrees for 40-45 minutes or until apples are soft.

Steps:

• Preheat oven to 425°F
• Place one crust into a 9-inch pie pan.
• Place sliced apples into a large mixing bowl and set aside.
• Combine Splenda, cornstarch, cinnamon, nutmeg and salt in a small bowl.
• Sprinkle mixture over apples and toss.
• Spoon apple mixture into piecrust.
• Place the second crust over the filling. Seal edges, trim and flute. Make small openings in the top crust.
• Bake for 40-50 minutes or until the top crust is golden. Serve warm or chilled.

Steps:

• Arrange apples in shallow greased pan.
• Sprinkle with cinnamon.
• Add water and lemon juice.
• Combine splenda, flour and salt; work in butter to form a crumble mixture.
• Stir in shredded cheese and sprinkle the mixture over the apples.
• Bake at 350F until apples are tender and crust is brown and crisp, 40 minutes.

Steps:

• PREHEAT oven to 375°F.
• STIR together apples, 1/2 teaspoon cinnamon and 3 packets of SPLENDA® ESSENTIALS™ No Calorie Sweetener with 1 gram of fiber. Set aside.
• MIX remaining 3 packets of SPLENDA® ESSENTIALS™ No Calorie Sweetener with 1 gram of fiber and 1/2 teaspoon of cinnamon, with baking mix, oats, and salt in a large bowl. Add margarine and mix with a fork until incorporated.
• PLACE 1/2 of the apple mixture into an oven safe single-serve bowl. Top with 1/2 of the oat mixture. Repeat for second serving.
• BAKE for 35-45 minutes.