Coffee cake with a crispy crumble topping and a surprise of moist, tender apples on the bottom – what a lovely way to begin your day!

Serves 16 / Serving Size: one 2-inch square

  • Cooking spray
  • 2 medium Granny Smith apples, peeled and thinly sliced
  • 2 tablespoons 100% apple juice
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups all purpose flour
  • 1/3 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 cup fat-free milk
  • 1/4 cup unsweetened applesauce
  • 1/4 cup egg substitute or 1 large egg
  • 1 tablespoon canola or corn oil
  • 1/2 cup uncooked quick-cooking oatmeal
  • 3 tablespoons light brown sugar
  • 3 tablespoons chopped pecans
  • 2 tablespoons light tub margarine, softened
  • 1 teaspoon ground cinnamon
  1. Preheat the oven to 375 F. Lightly spray an 8-inch square baking dish with cooking spray. Set aside.
  2. In a medium non-stick skillet, cook the apples and apple juic over medium heat for 4 to 5 minutes, or until the apples are tender-crisp, stirring occasionally.
  3. Stir in the honey and cinnamon. Cook for 1 to 2 minutes, or until the cinnamon is distributed throughout the apples and the mixture is heated through, stirring occasionally.
  4. Put the baking dish on a cooking rack. Pour the apple mixture into the pan. Let cool for 5 minutes.
  5. In a medium bowl, stir together the flour, sugar, and baking powder. Make a well in the center. Add the milk, applesauce, egg substitute, and oil to the well, stirring until the batter is just moistened but no flour is visible. Don’t overmix; the batter will be slightly lumpy. Pour the batter over the apple mixture.
  6. In a small bowl, using a fork, stir together the remaining ingredients. Sprinkle over the batter.
  7. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Transfer the dish to a cooling rack. Let cool for 15 minutes before cutting into squares.

Calories 120, calories from fat 30, total fat 3 g, saturated fat 0, trans fat 0, polyunsaturated fat 1 g, monounsaturated fat 15 g, cholesterol 5 mg, sodium 100 mg, potassium 90 mg, total carbohydrate 22 g, dietary fiber 1g, sugars 10 g, protein 2 g, phosphorous 60 mg. Exchanges: 1-1/2 carbohydrate

– from the book, “Diabetes & Heart Healthy Cookbook”, 2nd edition. From the American Heart Association and the American Diabetes Association.

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