Arendelle Autumn Apple Crisp

Ingredients

• Nonstick cooking spray
• 2 DOLE^® Green Apples, peeled, cored and thinly sliced
• 2 DOLE^® Red Apples, peeled, cored and thinly sliced
• ½ DOLE^® Lemon, juiced (about 2 tablespoons)
• 3 tablespoons granulated sugar
• 1 tablespoon cornstarch
• ½ teaspoon cinnamon
• ½ cup old-fashioned rolled oats
• ¼ cup whole wheat flour
• ¼ cup natural buttery spread with olive oil
• ¼ teaspoon fine sea salt
• 2 ripe DOLE^® Bananas, peeled, cut crosswise into thirds and frozen
• ¼ cup unsweetened almond milk

Directions

1. Preheat oven to 350°F. Spray 8-inch square baking dish with nonstick cooking spray. Toss apples, lemon juice, 2 tablespoons sugar, cornstarch and cinnamon in a large bowl; spread in prepared dish.
2. Stir oats, flour, buttery spread, salt and remaining 1 tablespoon sugar in a medium bowl; sprinkle over apple mixture. Bake 30 minutes or until filling bubbles and topping is golden brown. Makes about 4 cups.
3. Purée bananas and milk in a food processor on high until smooth. Makes about 2 cups.
4. Serve Apple Crisp topped with banana mixture.

Tips & tricks

Peel and freeze ripe bananas to have on hand for using in this recipe as well as smoothies and baking.