There are a few bloggers I’ve been following since the near beginning of my own blogging path. Prevention RD is one of them.
I’ve watched Nicole’s photography grow into art, her fan following progress, and her pouty dog Lily grow cuter by the minute. Her site has always been fun to follow, and a countless source of inspiration for my own recipe development.
Recently, I’ve had the pleasure of watching Prevention RD turn into a published cookbook author. I can’t describe this as anything other than awesome. I love, love, love seeing fellow food bloggers use their site as a platform to kill it in arenas outside of the blogging world. Congrats girl!
Nicole’s style is what I consider comparable to Cooking Light mag. Many of her recipes involve transforming traditional dishes into lighter and healthier versions, including classic comfort foods too. Sometimes she crafts these recipes herself, like those within her cookbook. Other times she gathers and adapts them from other blogger’s sites. Regardless, Nicole has a knack for choosing recipes that lend themselves well to a wide audience.
I remember when Nicole went through a baked doughnut phase. I don’t even like doughnuts, but I admit she nearly convinced me to go out and purchase a doughnut pan. I mean, wouldn’t you be curious to try ones with a Blueberry Lemon Glaze? Or a Whole Wheat Banana Doughnut with a Banana Chocolate Glaze? Perhaps that’s why I don’t like doughnuts. Because few places sell any variations similar to those.
Anyway, I was thrilled to receive Nicole’s cookbook, and to see her jump into print. There’s nothing like flipping through hands-on pages filled with food photo after food photo.
Currently I’m eyeing her version of Baked Falafel, but the first recipe I decided to whip up was her Lightened-Up Apple Crisp. In my own book, apple crisp is an indispensable part of fall. You simply can’t let the season pass without baking a batch. Or two. Or three. To do so would be a near atrocity.
I didn’t want to waste much time. A week into fall, apple crisp was coming from my oven. This leaves a few months left to continue making more. Thanks for the season’s first recipe, Nicole!
- -4 apples, peeled, cored and diced
- -2 tsp. cornstarch
- -Juice of 1/2 lemon
- -1 Tbsp. cinnamon
- -1 cup old-fashioned rolled oats
- -1/4 cup whole-wheat pastry flour
- -1/3 cup + 2 Tbsp. brown sugar
- -1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
- -Modifications: 1/4 tsp. of salt
- -Modifications: 1/3 cup of nuts (I recommend a mix of pecans and walnuts)
- Preheat oven to 375F. Place apples in baking dish. Sprinkle with 2 Tbsp. brown sugar, cornstarch, lemon juice and cinnamon. Toss to combine.
- In a medium-sized bowl, combine oats, flour and sugar. Cut in butter using a pastry blender, fork, or your hands, until it resembles coarse crumbs. Top apples evenly with crumble mixture.
- Bake approximately 25-30 minutes until filling is bubbly and topping is lightly browned. (I cooked for about 40 minutes. Cooking time will depend on the variety of apples you use. Press with a fork to make sure they are soft.) Cool approximately 5-10 minutes before serving.
Slightly modified from Prevention RD's Everyday Healthy Cooking cookbook