Lower-carb apple crisp without artificial sweeteners

Fall apple season is here, and sometimes you just want apple crisp! I can do this one safely (in 1/2-cup servings) so I pass it along:

Apple Crisp for DIABETES

Serves: 6 to 8

· 6 medium apples, cored, peeled and thinly sliced
· 1/4 cup plus 2 tablespoons all-purpose flour, divided
· 1 tablespoon sugar
· 1/2 teaspoon ground cinnamon
· 1/2 cup quick-cooking rolled oats
· 3 tablespoons light brown sugar
· 2 tablespoons reduced-fat margarine

1. Preheat the oven to 400 degrees F.
2. Coat a 9-inch microwave-safe pie plate with nonstick cooking spray. In a large bowl, combine the apples, 2 tablespoons flour, the sugar, and cinnamon; mix well.
3. Spoon into the pie plate and cover with waxed paper.
4. Microwave on high power for 4 to 6 minutes, or until the apples are soft.
5. Meanwhile, in a medium bowl, combine the remaining 1/4 cup flour, the oats, and brown sugar; mix well.
6. With a fork, blend in the margarine until crumbly; sprinkle over the apples.
7. Bake for 20 to 25 minutes, or until golden and bubbly.
8. Serve warm.

Per 1/2 cup serving: 32 g carbohydrate, 3 g dietary fiber, 22 g sugars. 2 carbohydrate exchanges
Recipe courtesy of Diabetes Forecast magazine.