Dessert is one my favorite courses! This crisp beings together the best of fall with apples and pears! And since this choke full of fruit you don’t have to feel as guilty indulging.
3 Pinklady apples, peeled, cored and thinly sliced
3 Bosc pears, peeled, cored and thinly sliced
2 TBSP lemon juice
2 TBSP ginger, chopped
1 TBSP ground cinnamon
¾ c unsalted butter
1 c brown sugar
1 c old fashioned oats
1 c Flour
Preheat oven to 350 degrees.
Place the apples and pears in a large bowl and toss with the lemon juice, crystalized ginger and cinnamon until everything is evenly incorporated. Transfer to mixture to a baking dish big enough to hold all the fruit.
In a food processor, combine the butter, sugar, oats and flour pulse until you have a course crumbly mixture.
Pour the crumble mixture on top of the fruit and evenly distribute everything so the fruit is covered
Place the baking dish into the oven and bake for 45-50 minutes until the top is golden brown.
Remove the baking dish from the oven and let rest for 5 minutes.
These cheesecake brownies are super tasty! I found the recipe in eating well – it’s a winner!
4 ozs reduced-fat cream cheese
1/4 c sugar
1 large egg
1 TBSP all-purpose flour
1 TBSP nonfat plain yogurt
1/2 tsp vanilla extract
2/3 c whole-wheat pastry flour
1/2 c unsweetened cocoa powder
1/4 tsp salt
1 large egg
2 large egg whites
1 1/4 c packed light brown sugar
1/4 c canola oil
1/4 c strong coffee
2 tsp vanilla extract
Preheat oven to 350° F. Coat a 8×8 inch brownie pan or baking pan with cooking spray.
Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.
Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.
Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.
Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire.