Tropical Pineapple-Apple Crisp

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Tropical Pineapple-Apple Crisp

Cooking Light October 2000

Serves 9

1/2 cup all-purpose flour

1/4 cup granulated sugar splenda

1/4 cup packed light brown sugar

3 tbsp chilled butter or stick margarine, cut into small pieces

1/4 cup chopped macadamia nuts

7 cups sliced peeled Rome apple (about 3 pounds)

1 (8 oz) can pineapple tidbits in juice, drained

1/3 cup diced dried tropical fruit (such as ni)

1 tbsp granulated sugar

1-1/2 tsp grated peeled fresh ginger

Preheat oven to 375 deg F.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine

the flour, 1/4 cup granulated sugar, and brown sugar in a bowl; cut in

butter

with a pastry blender or 2 knives until mixture is crumbly. Add nuts; toss

well.

Combine the apple and remaining ingredients in a large bowl; toss well.

Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart

casserole.

Sprinkle with the crumb mixture. Bake at 375 deg F for 45 minutes or until

golden brown.

Calories 208;Fat 7g;Protein 1g;Carbs 37g;Fiber 2g;Chol 10mg;Sodium 46mg