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In a medium bowl, combine the oats with the brown sugar, flour, cinna-
mon and salt . Add the melted butter and stir until the mixture is evenly
moistened . Use your fingers to pinch the mixture into large crumbs;
reserve .
In a medium bowl, toss the sliced apples with the lemon juice, cherries,
raisins, granulated sugar, honey, and vanilla . Spoon the apple mixture
evenly into the prepared baking dish . Sprinkle evenly with the reserved
crumb mixture .
Bake in the preheated oven for 35 to 40 minutes, until the apples are ten-
der and the filling is bubbling . Let rest for 20 to 30 minutes before serv-
ing . Serve warm or at room temperature with vanilla ice cream, frozen
yogurt, or freshly whipped cream .
* For ease in slicing, use the Cuisinart
4mm slicing disc .
Nutritional information per serving:
Calories 360 (23% from fat) • carb. 67g • pro. 5g • fat 10g • sat. fat 6g •
chol. 25mg • sod. 75mg • calc. 25mg • fiber 5g
Bittersweet Espresso Brownies
Makes 16 brownies
½
cup chopped walnuts
nonstick cooking spray
¾
cup (1½ sticks) unsalted butter, cubed
4
ounces unsweetened chocolate, finely chopped
2
ounces bittersweet chocolate, finely chopped
3
large eggs
1
cup granulated sugar
½
cup packed light brown sugar
2
teaspoons instant espresso
2
teaspoons pure vanilla extract
¾
cup unbleached, all-purpose flour, plus more for dusting pan
¾
teaspoon kosher salt
Food Processor fitted with the
®
1 . Preheat the Cuisinart
Convection Toaster Oven Broiler to 400°F on
®
Bake/Pizza . Line the baking pan with aluminum foil . Spread the
walnuts on the prepared pan and carefully slide into the upper
position . Toast for 2 to 3 minutes, or until fragrant and lightly browned .
Cool to room temperature . Switch oven to 375°F on Convection Bake
with the rack in the lower position .
2 . Lightly coat a 9-inch baking pan with nonstick cooking spray; lightly
dust with unbleached, all-purpose flour . Reserve .
3 . Put the butter and chocolates into a heatproof bowl and place over
a pot of simmering water . Once both are almost completely melted,
set aside to cool to room temperature . Reserve .
4 . In a large mixing bowl, beat eggs with a Cuisinart
lightened, about 30 seconds . Add the sugars and beat until light and
thickened, another 30 seconds to 1 minute . Add instant espresso
and vanilla; beat until well combined . Add flour and salt; mix until
just incorporated . Gently fold in toasted walnuts .
5 . Pour into prepared pan . Bake for about 35 minutes, or until edges are
dry . Cool before cutting into squares .
Nutritional information per brownie:
Calories 260 (54% from fat) • carb. 28g • pro. 3g • fat 17g
• sat. fat 9g • chol. 60mg • sod. 120mg
• calc. 30mg • fiber 2g
Lemon Squares
Makes 16 servings
Crust:
nonstick cooking spray
½
cup (125 ml) almonds
1
cup (250 ml) unbleached, all-purpose flour
1 /
cup (75 ml) confectioners' sugar
3
½
teaspoon (2 ml) table salt
1
teaspoon (5 ml) lemon zest
¼
cup (60 ml) unsalted butter, cold and cubed
21
Hand Mixer until
®
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