Apple Crunch

Kansas Wheat’s Nutrition Educator and Test Kitchen Director, Cindy Falk, shared her favorite Apple Crunch recipe that she always turns to this time of the year when apples are plentiful at their farm.  

This well-tested, basic recipe is from her college Practical Cookery text book from a Foods Class at Kansas State Teachers College ( Emporia State University), Emporia, Kansas. 

Over the years, Cindy has made a few changes like using half white whole wheat flour in place of some of the all-purpose flour, cutting out a few tablespoons of butter, adding more apples and of course adding a tad bit more cinnamon. 

Don’t be afraid to leave the most nutritious part of the apple, the peel, on the apple slices!

2/3 cup all-purpose flour (may use half whole wheat flour)

1 teaspoon ground cinnamon

1 cup rolled oats, old-fashioned or quick oats

1 cup packed brown sugar

½  cup (1 stick) soft butter

6 medium apples, thinly sliced (about 6 cups)

Granulated sugar, optional

  1. Lightly spray with non-stick cooking spray an 8 to 9-inch baking pan.
  2. In medium bowl, whisk together flour and cinnamon. Stir in oats, brown sugar and butter; mix thoroughly.
  3. Place sliced apples in baking pan. If apples are quite tart, sprinkle a little granulated sugar over them before adding the topping. 
  4. Sprinkle crumb-like mixture over apples and press down like a crust.
  5. Bake in preheated 350°F oven 40 to 50 minutes or until apples are tender and topping is a golden brown. 

Makes 9 servings

One serving provides approximately  282 calories; 3 g protein; 46 g carbohydrates;  4 g dietary fiber;  11 g fat (7  g saturated);  27 mg cholesterol;  11 mcg folate;  1 mg iron and  2 mg sodium.