Brown rice apple crisp
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 165.6
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 57.0 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 4.5 g
- Protein: 2.7 g
View full nutritional breakdown of Brown rice apple crisp calories by ingredient
Introduction
stolen from the back of an instant rice package and altered for use with splenda and nut-free stolen from the back of an instant rice package and altered for use with splenda and nut-freeNumber of Servings: 8
Ingredients
-
*Brown Rice, long grain, 2 cup COOKED
Great value no sugar added apple pie filling, 21oz can
*Lemon Juice, 1 fl oz
*Molasses, black strap, 1/3 cup
*Splenda, 1 cup
*Flour, white, 3/4 cup
*Margarine, soft, 2 tbsp
Oats, 3/4 cup)
*cinnamon, ground, 1/2 tsp
Tips
going to try all oats instead of flour and oats for crumb top next time.
Recipe originally called for 3/4 cup of pecans but we have nut allergies.
Directions
Cook one cup of brown rice, as rice cooks it doubles in size, you will end up with two cups of cooked rice.
Drain and let cool.
Mix splenda and molasses, divide in half, set one half aside.
Preheat oven to 350(f). Coat shallow baking dish with spray oil.
Combine rice, pie filling applesauce, 1/2 splenda molasses mix, cinnamon, and salt. Add to baking dish.
mix flour, oats and remaining splenda/molasses, cut in margarine and sprinkle mix over the apple mix. Bake 20min.
Serving Size: 8 servings
Drain and let cool.
Mix splenda and molasses, divide in half, set one half aside.
Preheat oven to 350(f). Coat shallow baking dish with spray oil.
Combine rice, pie filling applesauce, 1/2 splenda molasses mix, cinnamon, and salt. Add to baking dish.
mix flour, oats and remaining splenda/molasses, cut in margarine and sprinkle mix over the apple mix. Bake 20min.
Serving Size: 8 servings