How little butter for apple crisp?

16 years ago

My in-laws are visiting for a few days from Victoria. Today, my DH, boys, and in-laws are up in the gorge picking apples. I told them not to come home with too many but hard to say with them.

I plan on primarily making applesauce. My FIL talked about an apple crisp. However, they are both on Weight watchers (and have lost over 100 pounds between the two of them since May). They are very, very committed, and I am doing everything I can while they are here to help them out. I am willing to make an apple crisp for them, but the butter in the crisp part is a bit problematic. How little butter can I get away with for a crisp? It doesn't even need to be much of a "crust" - just enough to get the flavor and texture. Any thoughts?

On another note, I made a bulgur chili recipe I found years ago. The "points value" is only 3 points for 1 cup, and it's absolutely lovely. My FIL and MIL were so excited that MIL immediately wanted the recipe. Given that she is the "Queen of the Kitchen" in our family, I felt pretty good about that!

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Comments (7)

lindac
16 years ago
I would make your regular topping....but only put on half as much...
Or make the crisp as you usually do and let them find their points somewhere else.
sometimes a good dessert is worth a lettuce lunch.
My topping recipe is 1 stick of butter
3/4 cup flour
3/4c up oatmeal
!2/ cup brown sugar
And cinnamon
You could probably go with 2/3 of a stick without a big difference....but I think I might go with less topping all together.
Good for them!!
Linda c
ganggreen980
Original Author
16 years ago
Thanks, Linda. I think I might try it with 2/3 cup butter but then use lots and lots of apples.

Good thing we like apples. Apparently they're heading home now after having picked 40 pounds. Thankfully, only half are staying here!
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This is a very good recipe for Pear Crisp from Cooks'. I don't know any reason why you couldn't use fragrant apples instead of the pears: Pear Crisp 9/2007 The test kitchen prefers a crisp made with Bartlett pears, but Bosc pears can also be used. The pears should be ripe but firm, which means the flesh at the base of the stem should give slightly when gently pressed with a finger. Bartlett pears will turn from green to greenish-yellow when ripe. Although almost any unsalted nut may be used in the topping, we prefer almonds or pecans. Serve the crisp with lightly sweetened whipped cream or vanilla ice cream. Serves 6 3/4 cupÂ coarsely chopped nutsÂ (3 ounces), see note above 1/2 cupÂ unbleached all-purpose flourÂ (2 1/2 ounces) 1/4 cupÂ packed light brown sugarÂ (1 3/4 ounces) 4 tablespoonsÂ granulated sugarÂ 1/4 teaspoonÂ ground cinnamonÂ 1/8 teaspoonÂ ground nutmegÂ Table saltÂ 5 tablespoonsÂ unsalted butterÂ , melted and cooled 1 teaspoonÂ cornstarchÂ 2 teaspoonsÂ fresh lemon juiceÂ from 1 lemon 3 poundsÂ ripe but firm pearsÂ (6-7 medium), see note above 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Process nuts, flour, brown sugar, 2 tablespoons granulated sugar, cinnamon, nutmeg, and 1/8 teaspoon salt in food processor until nuts are finely chopped, about nine 1-second pulses. Drizzle butter over flour mixture and pulse until mixture resembles crumbly wet sand, about five 1-second pulses, pausing halfway through to scrape down sides and bottom of workbowl. Set aside while preparing fruit. 2. Whisk remaining 2 tablespoons granulated sugar, cornstarch, lemon juice, and pinch of salt together in large bowl. Peel pears, then halve and core each (see illustrations below). Cut each half into 4 wedges and then cut in half crosswise (pieces should be about 1 1/2 inches). Gently toss pears with sugar mixture and transfer to 8-inch-square baking dish. 3. Sprinkle topping evenly over fruit, breaking up any large chunks. Bake until fruit is bubbling around edges and topping is deep golden brown, 27 to 32 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.
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fearlessem
16 years ago
My recipe for a crisp (from the BHG red checked book) gets baked up in an 8x8 pan and only has 4 tablespoons of butter in it. Considering you could probably serve six from that pan, that doesn't seem like all that much fat to me...

Basically it is 5-6 cups of apples, diced, with about 3 Tbs of sugar in the apples and cinnamon to taste.

Topping is:
1/4 cup of butter
1/4 cups flour
1/2 cup (heaping) of rolled oats
1/2 cup of dark brown sugar

Crumble butter into other topping ingredients, sprinkle on crisp, bake at 375 for around 25-30 minutes.
bri29
16 years ago
When I was looking for plum recipes the other day I saw a recipe from Heidi at 101 cookbooks that used half yogurt and half butter. I've not tried it, but you may be able to replace part of the butter with yogurt and make it less "points intensive!"

Here is a link that might be useful: 101 Cookbooks
mitchdesj
16 years ago
Let us know how the crisp turned out with less butter, I'm always looking for ways to cut out fat.
mitchdesj
16 years ago
I found this recipe which looks promising, with little fat.

Here is a link that might be useful: ww apple streusel topping
ganggreen980
Original Author
16 years ago
Thank you!

I will let you know how it turns out. We're a day behind at the moment ;-) We went to Claim Jumper last night for dinner as FIL has been waiting for months to enjoy beef ribs with his son. Before we left, I went online to check out the nutritional information. FIL and DH ended up sharing a half rack of ribs (which was fine), and MIL ordered Tri-Tip off the senior menu. They both had roasted veggies for sides.

They made good choices, mostly by portion control. However, I noted that the vast majority of their entrees were over 2,000 calories per entree - not including sides. That was just scary.

We were out celebrating both my sons' birthdays, one a few weeks ago and one next week. No one had room for the TCBY cake that had been requested by them, so we're having it tonight. Apple crisp will be on the menu for tomorrow.

I currently have one batch of applesauce cooking on the stove, and the remainder of 40 pounds of apples on the dining room table. My house smells rather apple-y!

How little butter for apple crisp?

Comments (7)

lindac

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How little butter for apple crisp?

Comments (7)

lindac

ganggreen980Original Author

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fearlessem

bri29

mitchdesj

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