Mulled Wine Apple Crisps
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 338.7
- Total Fat: 10.3 g
- Cholesterol: 0.0 mg
- Sodium: 35.3 mg
- Total Carbs: 57.2 g
- Dietary Fiber: 7.1 g
- Protein: 6.9 g
View full nutritional breakdown of Mulled Wine Apple Crisps calories by ingredient
Introduction
These jars of spicy, sweet apples crusted in a (butter free) brown sugar oat topping are proof that a good wine can make anything better! These jars of spicy, sweet apples crusted in a (butter free) brown sugar oat topping are proof that a good wine can make anything better!Number of Servings: 6
Ingredients
-
4 large apples (I used a mix of Granny Smith and Golden Delicious), peeled and chopped
2 large chayote squash, peeled and chopped
3 tbsp dark brown sugar
3 tbsp agave nectar
1 cup red wine
½ cup orange juice (I used blood orange juice)
1 (2”) cinnamon stick
¼ tsp ground cloves
1 tsp vanilla
½ cup kinako
½ cup instant oatmeal (pulse rolled oats in a food processor until mealy)
½ cup large flake rolled oats
3 tbsp Truvia Brown Sugar Blend
½ tsp baking powder
½ tsp cinnamon
¼ tsp nutmeg
¼ cup canola oil
Directions
Preheat oven to 350°F and grease 6 (1 cup) jars.
Place apples, chayotes, sugar, agave, wine, juice, cinnamon stick and cloves in a large saucepan and bring to a simmer over medium heat.
Reduce heat to low and cook, covered, stirring occasionally, for 10 minutes or until apples and squash are tender.
Use a slotted spoon to transfer apple and squash mixture to prepared jars.
Bring wine mixture to the boil over medium-high heat and cook, uncovered, until reduced by half.
Stir in vanilla, then strain over apple mixture in each jar.
Whisk together the kinako, oatmeal, Truvia, baking powder, cinnamon and nutmeg into a bowl. Drizzle in the oil and toss to combine.
Spoon crumble mixture over apple mixture in the jars, packing lightly.
Bake for 30 minutes, or until crumble is golden brown.
Serving Size: Makes 6 (1 cup) jars
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Place apples, chayotes, sugar, agave, wine, juice, cinnamon stick and cloves in a large saucepan and bring to a simmer over medium heat.
Reduce heat to low and cook, covered, stirring occasionally, for 10 minutes or until apples and squash are tender.
Use a slotted spoon to transfer apple and squash mixture to prepared jars.
Bring wine mixture to the boil over medium-high heat and cook, uncovered, until reduced by half.
Stir in vanilla, then strain over apple mixture in each jar.
Whisk together the kinako, oatmeal, Truvia, baking powder, cinnamon and nutmeg into a bowl. Drizzle in the oil and toss to combine.
Spoon crumble mixture over apple mixture in the jars, packing lightly.
Bake for 30 minutes, or until crumble is golden brown.
Serving Size: Makes 6 (1 cup) jars
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.