1 Pillsbury refrigerated unbaked 9-inch piecrust 1/2 cup water 2 tsp Jo's Apple Pie Spice 4 cups cored, peeled and sliced cooking apples 3/4 cup quick oats 3 Tbsp all-pourpose flour 1/2 cup pourable Splenda 2 Tbsp Brown Sugar Twin 1 Tbsp + 1 tsp reduced-calorie margarine 1/4 cup fat-free carmel ice cream topping
Preheat oven to 350 degrees. Pat piecrust into a 2-inch pizza pan. Bake for 5 minutes. Place pizza pan on a wire rack. In a medium saucepan, combine, water and 1 tsp Jo's Apple Pie Spice. Stir in apples. Cover and simmer on low for 10 minutes or just until apples start to soften. Drain and evenly sprinkle apple slices over partially baked piecrust. In a large bowl combine, oats, flour, Splenda, Brown Sugar Twin, and remaining 1 tsp Jo's apple pie spice.Add margarine. Mix with a fork until mixture is crumbly. Evenly sprinkle crumb topping over apples. Bake for 20 to 25 minutes or until apples are tender. Place pizza pan on a wire rack and evenly drizzle carmel sauce over top. Let set for at least 5 minutes. cut into 8 wedges.
HE: 1 Br 1 Fr 1/4 Fa 3/4 Sl 5 OC 216 Calories 8 gm Fa 2 gm Pr 34 gm Ca 160 mg So 19 mg Cl 2 gm Fi Diabetic: 1 St 1 Fr 1 Fa
Hint: Subsitute any repurtable brand for Jo's Apple Pie Spice.
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