Peanut Brittle-Apple Crisp

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/8 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
1/2 cup coarsely broken peanut brittle (about 2 ounces)
7 cups peeled sliced Granny Smith apple (about 2 pounds)
3 tablespoons Madeleine’s Seville Orange Marmalade
2 cups low-fat vanilla frozen yogurt

Preheat oven to 375°.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine flour, sugars, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add peanut brittle, stirring to combine.

Arrange apple in an 8-inch square baking dish; spoon marmalade over apple. Sprinkle flour mixture over marmalade. Bake at 375° for 40 minutes. Serve warm. Top with yogurt.

Yield: 8 servings.

Cooking Light
October 1998