Active time: 1 hr, Start to finish: 2 hr
1 1/2 cups all-purpose flour 1 1/8 cups Kashi Go Lean Crunch 1 1/8 cups packed Splenda brown sugar 1 1/2 cup walnuts (5 oz), toasted, cooled, and finely chopped 1 1/2 teaspoons cinnamon 3/4 teaspoons salt 1 1/2 sticks (3/4) cup Bummle & Brown Yogurt Butter, cut into 1/2-inch cubes and softened 4 1/2 lb sweet-tart apples such as Gala, or blueberries, or Strawberries or Peaches? Mix it up!!! 3 tablespoons fresh lemon juice 2 tablespoons all-purpose flour Accompaniment: Fat free cool whip Put oven rack in middle position and preheat oven to 375°F. Butter a 12- by 9- by 2-inch glass or ceramic baking dish (3 to 3 1/2 quarts. Stir together flour, oats, brown sugar, walnuts, cinnamon, and salt in a bowl, then blend in butter with your fingertips until mixture forms small clumps. Peel and core apples and cut into 1/4-inch-thick wedges, then toss with lemon juice, granulated sugar, and flour in a large bowl. Transfer to baking dish, spreading evenly. Crumble oat topping evenly over apple mixture and bake until topping is golden and apples are tender, about 45 minutes. Cool slightly and serve warm.
Cooks’ note: Crisp can be baked 4 hours ahead and kept, covered, at room temperature. Reheat in a preheat 350°F oven until warm.
Makes 8 servings.