For the topping
Process 1/3 cup oats in food processor until finely ground, about 20 seconds. Combine processed oats, remaining 1/3 cup oats, Grape-Nuts, sugar, flour, butter, cinnamon, and salt in medium bowl; set aside.
For the filling
Adjust oven rack to upper-middle position and heat oven to 400 degrees. Cut 3 apples into 1-inch pieces and slice remaining 3 apples into ¼-inch-thick wedges. Bring apple pieces, apple juice, sugar, and cinnamon to simmer in 12-inch nonstick skillet over medium heat. Cover and cook, stirring occasionally, until apples are tender, about 15 minutes. Transfer mixture to bowl and mash apples using potato masher. Reserve 1 tablespoon mashed apple mixture. Return remaining mashed apple mixture to skillet with apple wedges and cook, covered, until wedges just begin to soften, 3 to 4 minutes. Off heat, stir in lemon juice.
Scrape apple filling into 8-inch square baking dish and press into even layer. Add reserved mashed apple to topping mixture, stirring until mixture appears crumbly. Sprinkle topping over filling and bake until juices are bubbling and topping is deep golden brown, about 25 minutes. Let cool on wire rack for 15 minutes. Serve.
All nutritional information is for a 1-cup serving of apple crisp.
Traditional apple crisp
FAT 23 g
SATURATED FAT 11 g
Cook's Country reduced-fat apple crisp
FAT 6 g SATURATED FAT 4 g
SECRET INGREDIENT Grape-Nuts
Are we off our nut? Figuratively, no. Literally, yes. We love the flavor and crunch that nuts add to apple crisp but not the fat and calories. For guilt-free crunch, we used Grape-Nuts cereal in place of walnuts or pecans.
Instant or quick oats turn the topping sandy; use old-fashioned oats. Note that the apple pieces and apple wedges are cooked differently.