Make this classic dessert with a variety of your favorite apples.
3/4 cup apple juice
12 packets sugar substitute (about 3 teaspoons)
1 tablespoon cornstarch
1 tablespoon grated lemon peel
4 cups sliced, peeled apples (such as Fuji or Granny Smith)
1/4 cup all-purpose flour
8 packets sugar substitute (about 2 teaspoons)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 dashes ground allspice
4 tablespoons butter, cut into pieces
1/4 cup quick-cooking oats
1/4 cup flaked coconut
Preheat oven to 400 degrees Fahrenheit.
Combine apple juice,12 packets of sugar substitute, cornstarch and grated lemon peel in medium saucepan.
Add peeled apples and heat to boiling. Reduce heat and simmer, uncovered, until juice is thickened and apples begin to lose their crispness (about 5 minutes).
While apples are simmering, make crispy topping. Combine flour, 8 packets of sugar substitute and spices in a small bowl. Cut in butter with pastry blender until mixture looks like coarse crumbs. Stir in oats and coconut.
Arrange apples in an 8-inch square baking pan.
Sprinkle crispy topping over apples.
Bake for about 25 minutes or until topping is browned and apples are tender.