Unsweetened yogurt provides a pleasing contrast to the natural sweetness of this fruit crisp. Instead of the more usual cinnamon, the fruit here is flavored with a combination of cardamom and clove.
1/2 cup flour
1/2 cup old-fashioned rolled oats
1/4 cup packed light brown sugar
1/4 cup sliced almonds
1/4 cup extra-light vegetable oil, such as olive or canola oil
6 McIntosh apples (2 1/4 pounds), peeled and cut into 1/2-inch chunks
1 1/2 cups pitted dates, coarsely chopped
1/2 cup apple cider
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 1/2 cups plain fat-free yogurt
1. Preheat the oven to 350°F. In a small bowl, toss together the flour, oats, brown sugar, almonds, and oil until the mixture resembles coarse meal.
2. In a 9-inch square glass baking dish, toss together the apples, dates, cider, cardamom, and cloves. Spoon the oat topping over the fruit. Bake 45 minutes, or until the fruit is soft and tender and the topping is golden brown and crisp.
3. Serve the fruit crisp warm, at room temperature, or chilled, and topped with yogurt. Makes 8 servings
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.