Crunchy on top, soft and bubbly underneath, a fruit crisp is one of those old-fashioned American desserts that everyone loves. Fortunately, you don’t need fat or added sugar to make a pleasingly dessert.

6 apples, preferably Rome Beauty or Golden Delicious

2 Tbsp Apple juice concentrate (from frozen)

1 Tbsp Cornstarch

2 tsp Lemon juice

1/2 tsp Cinnamon

2 cups Water

CRISP TOPPING:

1 cup Rolled oats

1 cup Grape Nuts cereal

1 Tbsp Peach jam

Preheat oven to 375^o F. Peel, core and quarter the apples. Cut them into 1/2-inch pieces. In a large sauce pan, combine apples, apple juice concentrate, cornstarch, lemon juice, cinnamon, and 2 cups of water. Bring to a simmer over moderate heat, adjust heat to maintain a simmer and cook 15 minutes. The syrup should thicken slightly and fall below the level of the apples.

To make the crisp topping:

Combine oats (set aside 1 Tbsp), Grapenuts, and jam in a food processor and process until jam is evenly distributed and mixture has a streusel-feel. Transfer to a bowl and stir in the reserved 1 Tbsp of rolled oats.

Transfer the apples to a 9-inch pie pan. Spread the crisp topping evenly over the apples, pressing it lightly into place. Bake until apples are bubbly and topping is lightly browned, about 25 minutes.

TIP: Other fruits make delicious crisps. In season, try peaches, nectarines, plums, berries, strawberry/rhubarb, apricots, or peaches mixed with berries.