From Cooking Light, December 2007. The recipe calls for two types of apples so the dish is not too sweet or tart.
2 cups sliced peeled Granny Smith apples (about 3/4 lb.)
2 cups sliced peeled Rome apples (about 3/4 lb.)
1 tablespoon fresh lemon juice
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup 1% low-fat milk (use Dairy Delicious, if available to you)
1 tablespoon molasses
1 teaspoon vanilla extract
2 oz. day-old Italian or French bread, torn into 1/2-inch pieces
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1. Preheat oven to 350 degrees F.
2. Combine Granny Smith apple, Rome apple and lemon juice in a large bowl. Sprinkle apple mixture with granulated sugar, cinnamon and nutmeg; toss well. Combine milk, molasses and vanilla in a medium bowl. Add bread to milk mixture; toss to combine. Add bread mixture to apple mixture; toss to combine. Spoon bread mixture into an 8-inch square baking dish coated with cooking spray.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and brown sugar; cut in chilled butter using a pastry blender or 2 knives until mixture resembles small pebbles. Sprinkle brown sugar mixture over apple mixture. Bake at 350 degrees F. for 40 minutes or until golden and bubbly. Serve warm. Makes 6 servings.