Skillet Pie With Oat-Pecan Crumble

Think you need to give up luscious food if you want to be heart healthy and are managing diabetes? A new book from the American Diabetes Association and CanolaInfo is proof that it just isn’t so. Sample this Skillet Pie With Oat-Pecan Crumble from The Heart-Smart Diabetes Kitchen: Fresh, Fast, and Flavorful Recipes Made With Canola Oil, and you’ll want to taste the other 150 recipes in the book.

Yield: 8 servings
Serving Size: 1/3 cup pie

There’s no need to heat up the oven for this scrumptious apple and peach pie. It’s cooked on top of the stove!

Crumble
2 ounces chopped pecan pieces
1/2 cup rolled oats
2 tablespoons wheat germ
1/2 teaspoon apple pie spice
1/8 teaspoon salt
2 tablespoons canola oil
2 tablespoons packed dark brown sugar

Filling
1 1/2 lbs Gala apples, peeled, halved, cored, and sliced
8 ounces fresh peaches, chopped, or frozen unsweetened peach slices, thawed and chopped
1/3 cup packed dark brown sugar
1 teaspoon apple pie spice
1 tablespoon cornstarch
1/4 cup water
1 teaspoon vanilla extract

1. Combine all crumble ingredients, except the canola oil and sugar, in a medium mixing bowl. Stir to blend thoroughly.
2. Heat canola oil in a medium nonstick skillet over medium heat. Tilt skillet to coat bottom evenly. Sprinkle oat mixture evenly over bottom of skillet, stir to blend, and cook 2 minutes, stirring occasionally. Add sugar and cook 1 minute or until slightly fragrant, but no loner than1 minute, stirring constantly. Remove skillet from heat and place mixture on a separate plate.
3. To skillet, add apples, peaches, sugar, and spice. Combine cornstarch and water in another small bowl, then stir into skillet mixture until cornstarch is completely dissolved. Place over medium-high heat, bring to a boil, and continue to boil 2 minutes or until slightly thickened. Remove from heat, stir in vanilla, and top with crumble.
4. For peak flavors, let stand for at least two hours to absorb flavors and blend. You can store this dish in the refrigerator for up to 3 days.

Calories: 205; Calories from fat: 80; Total fat: 9.0 g; Saturated Fat: 0.8 g; Trans Fat: 0.0 g; Cholesterol: 0 mg; Sodium: 40 mg; Total carbohydrate: 30 g; Dietary fiber: 3 g; Sugars: 22 g; Protein: 2 g

Exchanges Per Serving: 2 carbohydrate; 1 1/2 fat

Flavorful tip: As with most fruit pies, the flavors improve and mellow if it is allowed to stand overnight or for at least 4 hours. Do not cook the pie crumble any longer than directed because it will become very crunchy while cooling.

Recipe reprinted with permission from The Heart-Smart Diabetes Kitchen: Fresh, Fast, and Flavorful Recipes Made With Canola Oil, www.canolainfo.org, www.diabetes.org

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