Number of servings :
Type of meal : | Desserts | Desserts
Special diet :
2 tbsp (30 mL) plus 1/2 cup (125 mL) packed light brown sugar
2 tbsp (30 mL) plus 1/3 cup (75 mL) all-purpose flour
1 tsp (5 mL) cinnamon
3/4 tsp (3 mL) salt
1 vanilla bean (about 5 inches / 12.5 cm long) OR 1 tsp (5 mL) vanilla extract
3 tbsp (45 mL) fresh lemon juice
3 lbs (1.5 kg) baking apples
1/2 cup (125 mL) old-fashioned oats
6 tbsp (90 mL) cold margarine, cut into pieces
1 L frozen non-fat vanilla yogurt
Preheat oven to 350°F (180°C). Lightly coat 13 x 9-inch (32.5 cm x 22.5 cm) baking dish with nonstick cooking spray. Mix 2 tbsp (30 mL) brown sugar, 2 tbsp (30 mL) flour, 1/2 tsp (2 mL) cinnamon, and 1/4 tsp (1 mL) salt in food processor bowl. Cut vanilla bean in half lengthwise with paring knife.
Scrape out seeds with the back of knife. Add to food processor and pulse to combine, about 10 seconds. Or put in medium bowl and work with hands until well mixed. Put lemon juice in large bowl. Peel apples and cut into 1/4-inch (5 mm) slices (you need about 7 cups). Add to bowl, tossing with juice frequently. Sprinkle with brown sugar mixture and toss until evenly coated.
Spread in baking dish. Combine oats, remaining brown sugar, remaining flour, remaining cinnamon, and remaining salt in medium bowl. Using your fingers, work margarine into flour mixture until coarse crumbs appear. Sprinkle over apples. Bake until topping is golden and apples are tender, about 40 minutes.
Serve with scoops of frozen yogurt.
Imported on 2011-01-20 16:41:26 — Original ID:1750