Apple Crumble Coffee Cake Yield 16 servings.
Vegetable oil spray 2 medium Granny Smith apples, peeled and thinly sliced 2 tbsp unsweetened apple juice 1 tbsp honey 1 tsp ground cinnamon 1-1/2 c. all-purpose flour 1/3 c. sugar 2-1/2 tsp baking powder 1/2 c. fat-free milk 1/4 c. unsweetened applesauce 1 large egg 1 tbsp canola oil 1/2 c. uncooked quick-cooking oatmeal 3 tbsp light brown sugar 3 tbsp chopped pecans 1 tsp ground cinnamon 2 tbsp light tub margarine, softened Preheat oven to dg375. Lightly spray an 8-inch-square baking pan with cooking spray. Heat medium nonstick skillet over medium heat. Cook apples and apple juice 4 to 5 minutes, or until apples are tender-crisp, stirring occasionally. Stir in honey and cinnamon. Cook 1 to 2 minutes, until cinnamon is distributed throughout the apples and mixture is warmed through, stirring occasionally. Pour apple mixture into prepared pan. Let cool on cooling rack 5 minutes. In medium bowl, stir together flour, sugar and baking powder. Make a well in center and add milk, applesauce, egg and canola oil. Stir just until flour mixture is moistened--batter will be slightly lumpy. Pour over apples in pan. In small bowl combine remaining ingredients with fork. Sprinkle over cake. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let cool on rack 15 minutes before cutting. Source: Diabetes and Heart Healthy Cookbook --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
