Apple Pie Crisp

With the wonderful crumb topping, you'll hardly notice there isn't any
crust.

Crisp Topping:
1/2 cup walnuts
1/2 cup unbleached white flour
1/2 cup whole-wheat flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons no-trans-fat margarine with 8 grams of fat per
tablespoon, melted (melt in microwave or small saucepan)
3 tablespoons maple syrup, pancake syrup, or light pancake syrup

Filling:
4 cups cored and thinly sliced apples (pippin and Granny Smith work
well), firmly packed
1/4 cup sugar (or substitute 2 tablespoons Splenda)
1 teaspoon apple pie spice
2 tablespoons unbleached flour


Preheat oven to 375 degrees. Coat a 9x9-inch baking dish, 9-inch cake pan, or
deep-dish pie plate with canola cooking spray. Toast the walnuts by spreading on a
pie plate and heating in oven until fragrant (about 7 minutes). Chop the nuts
medium-fine. Combine the flours, brown sugar, and cinnamon in a mixing bowl.
Drizzle the melted margarine and maple syrup over the top and blend on LOW speed
until crumbly. Add the chopped nuts and mix well. (The topping can be prepared up
to a week ahead and refrigerated). Put the sliced apples in a large bowl. Add the
sugar and apple pie spice to a 1-cup measure, then pour over the apples and toss.
Sprinkle 2 tablespoons of flour over the apples and mix gently. Pour the mixture
evenly into the prepared baking dish. Spoon the topping over the apples, pressing
down lightly. Place the dish on a baking sheet (if necessary) to catch any
overflow. Bake on the center rack of oven until the topping is golden brown and the
juices have thickened slightly, about 35-45 minutes. Serve warm with light vanilla
ice cream

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