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 One serving dished up, ready for the ice cream! |
 Use a 10" x 10" Corningware dish or similar large flat microwavable container |
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I haven’t found a quicker apple crisp recipe that tastes as good (or better) than oven-baked. Simple prep and fast cooking make this a perfect dessert when you’re short on time. Plus you can make it year round as the microwave won't heat up the kitchen. I have often made this with whole wheat flour and Splenda Brown Sugar Blend.
Prep time: 25 minutes
Cook time: 15 minutes
Servings: 8 servings
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Ingredients
- 5 to 6 cups cooking apples, peeled, cored and sliced in wedges
- ½ cup rolled oats
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ cup butter
- Whipped cream topping or ice cream (optional)
Directions
- Lightly spray an 10" x 10" square microwave-safe baking dish (see photo 2 or use similar size); place apples in dish.
- In medium size mixing bowl, stir together oats, flour, sugar, salt, and cinnamon.
- Cut in butter with pastry blender or two knives crisscross until crumbly and butter is well dispersed.
- Sprinkle topping evenly over apples.
- Cook on HIGH uncovered in microwave for 15 minutes.
- Notes: You may need to adjust timing - my microwave is 1250 watts. If microwave has no turntable, rotate baking dish a quarter turn every two minutes.
- Cool at room temperature for 15 minutes. Serve warm or chilled (with optional toppings.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 206 | |
| Calories from Fat 55 | 27% |
| Total Fat 6.34g | 8% |
| Saturated Fat 3.74g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 119mg | 5% |
| Potassium 135mg | 4% |
| Total Carbs 36.84g | 10% |
| Dietary Fiber 2.9g | 10% |
| Sugars 21.47g | 14% |
| Protein 2.17g | 3% |
Reviews
November 18, 2011
SPECIAL NOTE FROM SALAD FOODIE: Recently I have been considering the proportion of apples to topping on this recipe, and so today I tried 6 cups of apples and the same amount of topping as in recipe above. I also wanted a wider surface for that topping so I used a 10" x 10" Corningware dish (see photo #2) and I microwaved it for 15 minutes rather than 14. BINGO - PERFECTO!I've cooked/tasted this recipe!
Comments
- November 12, 2011Chez la mere: Thanks for your comment. Loved your freezer bag method of making the topping - it was a hoot! And wouldn't surprise me a bit if i gave it a try next time.
November 12, 2011this is the perfect quantity for topping an apple pie, i love apple pie, but hate a double crust, this is perfect. And i put the whole mess into a large freezer bag and seal it and then mash and mix and rub and smush the contents up, then pour the mixture onto an apple pie, and viola ....
I also cheat and use a pillsbury refridgerated pie crust - the double crust pkg. Use one for a quiche and the other one for a pie. Just unroll from the pkg'd carton, roll it a bit between two wax paper pieces, or tea towels, whatever is handy. This pie crust is always good - has never let me down and who wants to deal with the heart break of a crappy pie crust from scratch if you don't have the talent for one.
October 30, 2011This looks great, I will be trying it soon. Thanks for posting.
October 25, 2011Can't cook it faster than 14 minutes. What a great recipe. Thanks for sharing it.
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