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1 teaspoon ground cinnamon
¼ teaspoon table salt
6 tablespoons unsalted butter, melted
1½ pounds apples, peeled, cored, quartered and cut into
1
/4-inch
slices*
1 tablespoon fresh lemon juice
½ cup dried cherries
¼ cup raisins
½ cup granulated sugar
2 tablespoons honey
1 teaspoon pure vanilla extract
Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 350ºF on the
bake setting with the rack in position A. Lightly coat an 9-inch square bak-
ing dish with cooking spray.
In a medium bowl, combine the oats with the brown sugar, flour, cinnamon
and salt. Add the melted butter and stir until the mixture is evenly moist-
ened. Use your fingers to pinch the mixture into large crumbs; reserve.
In a medium bowl, toss the sliced apples with the lemon juice, cherries, rai-
sins, granulated sugar, honey, and vanilla. Spoon the apple mixture evenly
into the prepared baking dish. Sprinkle evenly with the reserved crumb
mixture.
Bake in the preheated oven for 35 to 40 minutes, until the apples are ten-
der and the filling is bubbling. Let rest for 20 to 30 minutes before serving.
Serve warm or at room temperature with vanilla ice cream, frozen yogurt, or
freshly whipped cream.
* For ease in slicing, use the Cuisinart
®
Food Processor fitted with the
4 mm slicing disc.
Nutritional information per serving:
Calories 360 (23% from fat) • carb. 67g • pro. 5g • fat 10g • sat. fat 6g • chol. 25mg
• sod. 75mg • calc. 25mg • fiber 5g
Bittersweet Espresso Brownies
Makes 16 brownies
½ cup chopped walnuts
nonstick cooking spray
¾ cup unsalted butter, cubed
4 ounces unsweetened chocolate, finely chopped
2 ounces bittersweet chocolate, finely chopped
3 large eggs
1 cup granulated sugar
½ cup packed light brown sugar
2 teaspoons instant espresso
2 teaspoons pure vanilla extract
¾ cup unbleached, all-purpose flour, plus more for dusting pan
¾ teaspoon table salt
Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 400°F on the
bake setting with the rack in position B. Line the baking pan with aluminum
foil. Spread the walnuts on the prepared pan and toast for 2 to 3 minutes,
or until fragrant and lightly browned. Cool to room temperature. Reduce
oven temperature to 375°F and move the rack to position A.
Coat a 9-inch baking pan with nonstick cooking spray; lightly dust with
unbleached, all-purpose flour. Reserve.
Add the butter and chocolates to a heatproof bowl and place over a pot of
simmering water. Once both are almost completely melted, set aside to
cool to room temperature. Reserve.
In a large mixing bowl, beat eggs with a Cuisinart
®
Hand Mixer until light-
ened, about 30 seconds. Add the sugars and beat until light and thickened,
another 30 seconds to 1 minute. Add instant espresso and vanilla; beat
until well combined. Add flour and salt; mix until just incorporated. Gently
fold in toasted walnuts.
Pour into prepared pan. Bake for about 35 minutes, or until edges are dry.