Vanilla Yogurt Apple Crisp

My last experiment baking apple with yogurt and vanilla bean worked out so deliciously that I had to re-bake. But with an (failing) attempt to limit my calories intake, I decided to skip the bottom crust, omit eggs in the middle and make the top crust healthier with oatmeal and brown rice flour.



The result, though not as satisfying as the original, was awesomely delicious and caused significantly less guilt. The crisp top was buttery and crunchy which complimented soft custard fillings. I used Golden Delicious this time. The smaller chunks totally disintegrated but the bigger ones are still intact - giving nice meaty texture.



Ingredients

• 6 Golden Delicious apples - peeled, cored and cut into small chunks


• 1 cup low-fat plain yogurt


• 2 tablespoons instant tapioca


• 1/2 vanilla bean


• 1 cup old fashioned oatmeal


• 1/2 cup brown rice flour


• 1/3 cup light brown sugar


• 1/4 teaspoon salt


• 4 tablespoons chilled butter

Directions

1. Preheat the oven to 350 degrees.


2. In a large bowl, whisk yogurt, tapioca and scraped seeds from the vanilla bean together. Toss with apples. Pour into 8 inch square baking dish.


3. In a clean bowl, combine oatmeal, rice flour, sugar and salt. Cut butter into cubes and rub into the mixture with finger tips until you get coarse crumbs. Sprinkle over the pan.


4. Bake for 60 to 75 minutes or until the top is light brown. Let cool for at least 1 hour before serving.