Cranberry Ginger Apple Crisp

An old favourite with a twist – dried cranberries and bits of crystallized ginger.

Makes 8 servings

1 cup (250 ml) rolled oats

1/2 cup (125 ml) brown sugar, packed 1/3 cup (75 ml) all-purpose flour

1teaspoon (5 ml) cinnamon 1/4 teaspoon (1 ml) salt

3/4 stick (6 tablespoons [90 ml]) unsalted butter, melted

1-1/2 pounds (682 g) tart apples, peeled, cored, quartered and cut in 1/4-inch (0.63 cm) slices

1tablespoon (15 ml) freshly squeezed lemon juice 1/2 cup (125 ml) dried cranberries

2tablespoons (25 ml) chopped crystallized ginger

1/2 cup (125 ml) granulated sugar

2tablespoons (25 ml) honey

1teaspoon (5 ml) vanilla

Place the rack in position “A”; preheat the Cuisinart® Classic Toaster Oven Broiler to 350° F (177° C) on bake setting. Lightly coat an 8 x 8-inch

(20 x 20 cm) glass or ceramic baking dish with cooking spray.

In a medium bowl, combine the rolled oats with the brown sugar, flour, cinna- mon and salt. Add the melted butter and stir until the mixture is evenly moist- ened. Use your fingers to pinch the mixture into large crumbs.

In a medium bowl, toss the sliced apples with the lemon juice, cranberries, chopped ginger, granulated sugar, honey, and vanilla. Spoon the apple mixture evenly in the prepared baking dish. Sprinkle evenly with the reserved crumb mixture.

Bake in the preheated oven for 40 – 45 minutes, until the apples are tender and the filling is bubbling. Let rest for 20 to 30 minutes before serving. Serve warm or at room temperature with vanilla ice cream, frozen yogurt or freshly whipped cream.

Nutritional information per serving:

Calories 349 (25% from fat) • carbo. 66g • prot. 2g • fat 10g

sat. fat 0g • chol. 22mg • sod. 79mg • fiber 4g

Chocolate Chip Brownie Pie

Our reduced-fat version of this old favourite is pure comfort food.

Serves 8 to 10

2 large eggs

1/2 cup (125 ml) granulated sugar

1/2 cup (125 ml) packed light brown sugar

1/4 cup (50 ml) unsalted butter, melted (1/2 stick)

1/4 cup (50 ml) prune purée (may use baby food puréed prunes) 1/2 cup (125 ml) all-purpose flour

1/3 cup (75 ml) unsweetened cocoa 1/2 teaspoon (2 ml) salt

2 teaspoons (10 ml) vanilla extract

3/4 cup (175 ml) semi-sweet chocolate chips

1 cup (250 ml) coarsely chopped pecans or walnuts

Place the rack in position “B”; preheat the Cuisinart® Classic Toaster Oven Broiler to 350° F (177° C) on bake setting. Lightly spray a 9-inch (22.5 cm) pie tin with cooking spray.

Beat the eggs in a medium bowl until frothy. Stir in the sugars; beat until smooth. Stir in the melted butter and prune purée. Add the flour, cocoa and salt; stir to combine. Add the vanilla, chocolate chips and nuts; stir to combine. Pour into the prepared pan.

Bake for 25 to 28 minutes, until just barely set (pie will not test done in the centre – do not overbake). Remove from the oven and let cool completely on a rack before cutting. If you wish to serve it warm, let cool to set, then rewarm gently in the Classic Toaster Oven Broiler for about 10 to 15 minutes at 200° F (93° C). Cut into wedges and serve. Very good when topped with ice cream or frozen yogurt and a drizzle of fudge or chocolate sauce.

Variation: Substitute milk chocolate, white chocolate, peanut butter or butter- scotch chips for the chocolate chips; substitute other nuts such as peanuts, hazelnuts or almonds.

Nutritional information per serving (based on 10 servings):

Calories 291 (50% from fat) • carbo. 332g • prot. 4g • fat 172g

sat. fat 1g • chol. 67mg • sod. 143mg • fiber 1g