With Thanksgiving just around the corner, many "cooking challenged" athletes are trying to figure out how to make an apple pie. Here is a simple alternative—Apple Crisp! The recipe is far easier than making a pie, and just as tasty. Enjoy it!
This recipe is one of 70 sports-food recipes in my Sports Nutrition Guidebook, Fourth Edition.
In this recipe, the small amount of spices allows for a nice apple flavor to shine through the “crisp.”
Leaving the peels on the apples not only addeds fiber and nutrients, but also a nice texture.
For a crisp topping, thoroughly work the margarine or butter into the flour, by pinching the the mixture to coat each flour granule.
6 cups sliced apples, preferably half Granny Smith, half MacIntosh
1/4 cup sugar (white offers the traditional pie taste)
1/2 cup flour
1/3 to 1/2 cup sugar, (half white, half packed brown sugar offers a pleasing balance)
1/4 teaspoon cinnamon
3 to 4 tablespoons margarine or butter, cold from the refrigerator
Optional: 3/4 cup chopped almonds or pecans; 1/4 teaspoon nutmeg; 1/4 teaspoon salt
1. Core, slice, and place the apples in an 8” x 8” baking pan. Sprinkle with the 1/4 cup sugar and mix together.
2. Heat oven to 375 degrees F.
3. In a medium bowl, mix together the flour, sugar, and cinnamon (and nutmeg and salt).
4. Add the cold margarine or butter, pinching it into the flour with your fingers until it looks like crumbly wet sand. Add nuts, as desired.
5. Distribute the topping evenly over the apples.
6. Bake for 40 minutes. If you want a crisper topping, turn the oven up to 400 degrees F. for the last five minutes.
Yield: 6 servings
Calories per serving: 260
Total calories: 1,560
50 grams Carbohydrate
1 gram Protein
6 grams Fat