Susan's Apple Grape Crumble

Lots of us are eating less baked desserts because we are watching our weight hopefully decrease. Some just want to continue to eat sweet baked goods but want to reduce the fat and sugar content. The idea of eating fresh fruit based desserts is appealing to some as well. A question regarding where to find recipes using fresh fruit with low amounts of fat and sugar has been raised by one of our members.

It is possible to change many recipes into their lower fat and sugar version yourself! The process is easy—especially if you have patience and a spirit of adventure!

Just reduce the amount of sugar and/or fat in a recipe until the lack ,thereof, results in an unacceptable product—that is—the texture or taste is altered so as to effect the results to the negative. This will happen depending on the overall function of sugar and fat in the recipe. (After viewing the complete series of our instructional videos you will be familiar with these functions and understand when and how to apply that knowledge!)

For example I came across a recipe recently in Relish Magazine by Jean Kressy and Jill Melton for Grape and Apple Crisp. I will try the recipe with less butter and reduce some of the sugars and substitute chopped toasted almonds for the walnuts in the original recipe. (The reason for the nut substitution is that besides  the flavor component,the purpose to use them is for crunchy texture and I already had the almonds in my pantry!)

When you try a recipe for the first time, it is important to use the recommended baking vessel. This is because of the role that surface area plays in heat absorption and moisture evaporation. The larger the surface area the faster moisture is lost; and you have a reference point as far a baking times and temperature.

Also you need to consider what the baking pan is made of. The original recipe did not specify the pan material but listed a 2-quart size. I am using a glass 3- quart pan, so I will lower the baking temperature 25 degrees because glass retains the heat and, therefore, results in a faster/higher internal bake.

For the fresh fruit filling, I will substitute apple juice for the orange juice because apple juice is sweeter than orange juice. Cinnamon will be added to spice things up .I will keep the sugar at 2 tablespoons as this amount is not excessive and I am increasing the fruit anyway because I am using the larger pan. Also the sugar will prevent the flour added to the fruit from clumping when it is tossed onto the grapes and apple slices.

And about the grapes! Too little time to go to another market so I bought large so-sweet red grapes and sliced them lengthwise and removed the seeds! Time consuming but the grapes will add the correct sweetness to the tart Granny Smith apples without adding more “refined” sugar.

So take my suggestions as a starting point for your baking experiments for the following Apple and Grape Crisp and resist the temptation to eat the dessert when it is hot right out of the oven—if you can!

Note:
The previous information can also be used as a guide when making a recipe your own using another as an inspiration. Just be sure to give credit to the originator when appropriate to avoid embarrassing situations.

This recipe has been modified to lower the fat and sugar. The amounts have been increased  in volume due to the change in size of the baking dish. Note: the filling ingredients are baked covered for a short time before the topping is used.

Apple Grape Crisp  *****For complete  Instructions click Here *****
Ingredients Original Susan’s Adapted Version
Filling
thinly sliced peeled tart apples
(such as Granny Smith)
6 c 3 pounds 4 ounces
seedless grapes 2 c 1 pound 2 ounces
liquid 1/3 c orange juice 3.75 oz apple juice
all purpose flour 1 1/2 tbsp 0.75oz
granulated sugar 2 tbsp 1 oz
cinnamon none 2 teaspoons
Topping
all purpose flour 3/4 c 5.5 oz
old fashioned oats 3/4 c 3.75 oz
chopped nuts 1/3c walnuts 2.25 oz toasted almonds
granulated sugar 5-6 tbsp 3.25 oz
brown sugar 5-6 tbsp 3.25 oz
cold butter cut in cubes 6 oz 4oz
Baking Instructions Bake at 350 degrees
for 45-50 minutes
uncovered.
Cover and bake at 350
degrees for 15 minutes,
remove from oven and spread topping evenly over apple mixture.  Continue baking
uncovered for 40-45 minutes until juices are
bubbly.


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