Lunch: Apple-Oat Crisp

This recipe includes fertility superfoods such as:

Cinnamon, Lemon, Apples

Health and fertility benefits of Apple-Oat Crisp

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 lemon
3 pounds Granny Smith and/or Golden Delicious apples, peeled, cored, and cut into 1-inch wedges
1/3 cup (plus 1/4 cup) packed light brown sugar
2 tablespoons (plus 1/3 cup) all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup old-fashioned oats, uncooked
4 tablespoons butter or margarine, softened

Instructions

Preheat oven to 425 degrees F. From lemon, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice. In 13- by 9-inch glass or ceramic baking dish, toss lemon peel and juice with apple wedges, 1/3 cup brown sugar, 2 tablespoons flour, ground cinnamon, and salt until apples are evenly coated. In medium bowl, mix oats with remaining 1/4 cup sugar and 1/3 cup flour. With fingertips, blend in butter until mixture resembles coarse crumbs. Press crumb mixture into clumps and sprinkle over apple mixture. Bake apple crisp 30 to 35 minutes or until apples are tender and topping is lightly browned. Cool crisp on wire rack for 10 minutes to serve warm, or cool completely (1 hour) on rack to serve later. Reheat if desired. Nutritional information (per 1/2 cup serving):Calories 175; Total Fat 5g; Saturated Fat 3g; Cholesterol 11mg; Sodium 145mg; Total Carbohydrate 33g; Dietary Fiber 3g; Protein 2g

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