FILLING
6 md Apples –Splenda
1/2 ts Lemon rind, grated 1 tb All-purpose flour
1 tb Lemon juice 2 ts Cinnamon
3/4 c Granulated sugar substitute 1 9″ unbaked pie crust
TOPPING
1/2 c Rolled oats 1 ts Cinnamon
1/4 c All-purpose flour 3 tb Margarine
1/4 c Granulated sugar substitute 1/4 c Almonds, sliced (optional)
–Splenda
FOR FILLING: Pare, core and cut apples into 1/4-inch thick slices.
Toss with lemon rind and juice. Separately, combine sugar
substitute, flour and cinnamon. Mix with apples. Place in pie crust.
FOR TOPPING: Combine rolled oats, flour, sugar substitute and
cinnamon. Stir in margarine until mixture is crumbly. Spoon evenly
over apples. Add almonds, if desired.
Bake at 425 F. for 10 minutes. Reduce oven temperature to 350 F. and
bake 35 to 40 minutes longer or until apples are tender.
Origin: Splenda low-calorie sweetener
From the Collection of Candis Compton.
Yields
8 servings
