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Cranberry Ginger Apple Crisp
An old favorite with a twist – dried cranberries and bits of crystallized ginger.
Makes 8 servings
1 cup rolled oats
1/2 cup brown sugar, packed
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, melted
1-1/2 pounds tart apples, peeled, cored, quartered and cut in 1/4-inch slices
1 tablespoon freshly squeezed lemon juice
1/2 cup dried cranberries
2 tablespoons chopped crystallized ginger
1/2 cup granulated sugar
2 tablespoons honey
1 teaspoon vanilla
Place the rack in position “A”; preheat the Cuisinart
®
Classic Toaster Oven
Broiler to 350° F on bake setting. Lightly coat an 8 x 8-inch glass or ceramic
baking dish with cooking spray.
In a medium bowl, combine the rolled oats with the brown sugar, flour, cinna-
mon 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.
In a medium bowl, toss the sliced apples with the lemon juice, cranberries,
chopped ginger, granulated sugar, honey, and vanilla. Spoon the apple mixture
evenly in the prepared baking dish. Sprinkle evenly with the reserved crumb
mixture.
Bake in the preheated oven for 40 – 45 minutes, until the apples are tender
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.
Nutritional information per serving:
Calories 349 (25% from fat) • carbo. 66g • prot. 2g • fat 10g
sat. fat 0g • chol. 22mg • sod. 79mg • fiber 4g
Chocolate Chip Brownie Pie
Our reduced-fat version of this old favorite is pure comfort food.
Serves 8 to 10
2 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup unsalted butter, melted (1/2 stick)
1/4 cup prune purée (may use baby food puréed prunes)
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon salt
2 teaspoons vanilla extract
3/4 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans or walnuts
Place the rack in position “B”; preheat the Cuisinart
®
Classic Toaster Oven
Broiler to 350° F on bake setting. Lightly spray a 9-inch pie tin with
cooking spray.
Beat the eggs in a medium bowl until frothy. Stir in the sugars; beat until
smooth. Stir in the melted butter and prune purée. Add the flour, cocoa and
salt; stir to combine. Add the vanilla, chocolate chips and nuts; stir to combine.
Pour into the prepared pan.
Bake for 25 to 28 minutes, until just barely set (pie will not test done in the
center – do not overbake). Remove from the oven and let cool completely on
a rack before cutting. If you wish to serve it warm, let cool to set, then rewarm
gently in the Classic Toaster Oven Broiler for about 10 to 15 minutes at 200° F.
Cut into wedges and serve. Very good when topped with ice cream or frozen
yogurt and a drizzle of fudge or chocolate sauce.
Variation: Substitute milk chocolate, white chocolate, peanut butter or butter-
scotch chips for the chocolate chips; substitute other nuts such as peanuts,
hazelnuts or almonds.
Nutritional information per serving (based on 10 servings):
Calories 291 (50% from fat) • carbo. 332g • prot. 4g • fat 172g
sat. fat 1g • chol. 67mg • sod. 143mg • fiber 1g
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