(I will explain the P+ in MY SPIN)
½ cup brown sugar
¼ cup Spelnda granulated
1 tsp ground cinnamon
¼ tsp salt
¾ cup light butter, chilled, cut in pieces
½ cup chopped toasted walnuts
8 large apples, cored, peeled and cut in chunks
1 bag (12 oz.) fresh or frozen cranberries
2 TBSP lemon juice
¼ cup Splenda granulated
½ tsp ground cinnamon
½ tsp ground nutmeg
Preheat oven to 375°.
TOPPING: In a medium bowl, whisk together the flour, Splenda, brown sugar, cinnamon and salt. Add the pieces of butter and use either a pastry knife or a fork until the topping looks crumbly. Stir in the walnuts. Set in the refrigerator until needed.
FILLING: Combine the apples and cranberries in a large bowl. Add the remaining ingredients and toss to combine.
Put the filling either in 14 ramekins or a 9 x 13-inch baking dish. Cover evenly with the topping.
|The 3 bigger ones would equal 6 smaller ramekins.|
Bake until the topping is a golden brown and the fruit is bubbly. For the ramekins, bake for @40 minutes. For the 9 x 13-inch baking dish, bake for @50 minutes.
MY SPIN: Of course, I used more cinnamon than the recipe calls for. If you have 14 ramekins, the PointsPlus® value would be 4 per ramekin. If you use the baking pan, it will make 12 servings at 5 PointsPlus® per serving.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***