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
- 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.
- 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.
- Purée bananas and milk in a food processor on high until smooth. Makes about 2 cups.
- 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.