TIP Golden Delicious, Granny Smith and Gala apples (all start with "G") are crisp apples that are good for cooking.


These two fall fruits make a wonderful seasonal crisp.


3 3/4 pounds apples, peeled and thinly sliced

2 tablespoons lemon juice

1 pound Italian plums, each cut in eighths

1 teaspoon vanilla

1/3 cup flour

1 cup sugar

2 teaspoons cinnamon

1/4 teaspoon ground cardamom


1 1/2 cups flour

1/2 teaspoon salt

1 1/2 sticks butter, cut into bits

1 cup brown sugar

2 cups oats

1 1/2 cups pecans, chopped

1. Preheat oven to 375 degrees

2. Coat a 9-by-12-inch baking dish with cooking spray.

3. Combine apples and lemon juice; toss thoroughly. Add the plums, vanilla, flour, sugar, cinnamon and cardamom; toss and transfer to the prepared baking dish.

4. In a large bowl, combine flour, salt, butter and brown sugar, working the mixture with a pastry fork, two butter knives or your fingertips until it forms into coarse crumbs. Add in the oats and pecans and combine thoroughly. Sprinkle the mixture evenly over the apples and place the crisp in the center of the oven until the edges bubble up and the apples are tender when stuck with a fork, about 55 minutes. Let cool slightly before cutting. Makes 16 servings.

Nutritional analysis for each serving 400 calories, 4 g protein, 62 g carbohydrates, 5 g fiber, 17 g fat, 6 g saturated fat, 78 mg sodium


An especially good accompaniment for chicken, lamb, and cheese.

1 tablespoon canola oil

3 cups chopped onion

2 teaspoons minced fresh ginger

4 cups peeled, diced apple

1/3 cup dried cranberries

3 tablespoons brown sugar

1/4 cup apple cider vinegar

1/4 teaspoon salt

1/8 teaspoon allspice

1. Heat the oil in a large skillet over medium. Add the onion and cook, stirring occasionally until the onions are golden and very soft, about 20 minutes. 2. Add the ginger and apples and cook until just softened, about 4 minutes. Stir in cranberries, sugar, vinegar, salt and allspice and bring to a boil. Reduce heat and simmer another 6 to 8 minutes, until apples are very soft. Makes 6 servings.

Nutritional analysis for each serving 135 calories, 1 g protein, 29 g carbohydrates, 3 g fiber, 3 g fat, 0 g saturated fat, 104 mg sodium


4 (4-ounce) boneless chicken breast cutlets, pounded to 1/4-inch thickness

3/4 teaspoon salt, divided

1/8 teaspoon black pepper

1 tablespoon olive oil

1 cup chopped onion

3 apples, peeled and diced

1 tablespoon fresh sage leaves, chopped

3/4 cup apple cider

1. Season the chicken with 1/2 teaspoon of the salt and the pepper. Heat the oil in a large nonstick skillet over medium high. Add the chicken and cook 4 to 5 minutes on each side, until a meat thermometer registers 160 degrees. Remove from pan.

2. Add the onion and cook, stirring, until translucent and golden, about 5 to 6 minutes. Add the apples, remaining 1/4 teaspoon salt and the sage and cook until the apples are tender and lightly browned, about 4 minutes. Add the cider and bring to a boil. Cook until the spoon drawn across the pan surface leaves a line in the thickened liquid, about 3 to 4 minutes.

3. Reduce the heat and return the chicken to the skillet, turning it once. Cook 2 minutes, or until warmed through. Makes 4 servings.

Nutritional analysis for each serving 239 calories, 24 g protein, 22 g carbohydrates, 3 g fiber, 6 g fat, 1 g saturated fat, 498 mg sodium