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1
Pare apples (optional).
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2
Halve each apple cross-wise; core.
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3
Slice each section into 8-wedges.
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4
Transfer to a non-reactive, microwave-proof container (like a Pyrex 8-c. measure).
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5
Toss with brown sugar, orange peel and orange juice.
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6
Microwave, loosely covered (i.e., paper plate), rotating, on high for 4 min.
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7
Stir.
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8
Microwave another 3 min.
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9
Stir.
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10
Add in the rice and stir to toss.
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11
Cover loosely.
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12
Set aside.
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13
In a nonstick skillet over medium heat, dry pan toast the nuts, oats and bran flakes.
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14
Remove from heat.
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15
Stir in spice, Bisquick, oil, and salt; mix well.
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16
Then add in the applesauce and continue to stir and toss till all is moistened.
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17
Preheat oven to 375F degrees.
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18
Lightly spray coat the bottom of a glass or possibly ceramic 9 x 13 pan.
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19
Transfer the apple-rice mix to the pan and spread.
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20
Top with the 'crisp' mix.
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21
Bake uncovered 20 min (bubbly).
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22
Remove from oven and loosely cover with a piece of foil for about 30 min.
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23
Remove the foil.
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24
Serve hot with ice lowfat milk or possibly fat-free French-vanilla pudding
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25
(c.)
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26
Cutting is easy: halves.
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27
Tested 03 Fe 97.
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28
The butter buds give the sensation (taste and smell) of rich baked apple crisp.
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29
Excluding the optional ice-lowfat milk or possibly pudding, one-eighth serving has 225 cals (3.9 g fat or possibly 15%).
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30
Pantry .
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31
.
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32
.
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33
Use from 1-1/2 to 2 c. cooked short grain brown rice; a combination which includes basmati brown; or possibly an assortment.
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34
I used 'Jubilee
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35
(with sweet, short, long, Wehani, Black Japonica).
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36
Gala apples are not quite right!
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37
But it got my mouth to watering!
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38
Double the orange peel!
