It’s fall now, and nothing sounds better than warm desserts accompanied by a hot mug of coffee, tea, or hot chocolate. This Apple Crackle recipe is a great fall dessert, and our dietitian, Kim took the original recipe and lightened it up, so you get the same great taste without all of the calories, fat, and sugar. And, as always, apples are an excellent source of fiber and antioxidants, and cinnamon does a great job helping keep blood pressure down.


  • 1/2 cup whipped butter
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp. baking powder
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 2 cups chopped apples – keep skins on
  • 1/2 cup chopped walnuts

Preparation: Preheat oven to 350 degrees. In a large bowl, combine all ingredients except apples and nuts. Mix until smooth, and then mix in apples and nuts. Spoon batter into a greased 9-inch pan and bake 35-40 minutes until toothpick inserted in center comes out clean.



Kim took another classic dessert, brownies, and lightened them up with a twist, also adding some fiber. Black Bean Brownies have become popular in the last few years, and although they sound a little odd, they actually come out super fudgy and rich – satisfying any sweet tooth. This is a healthier dessert that is great to bring as a lighter treat to a holiday party.


  • 3/4 cup cooked black beans
  • 1/2 cup vegetable or olive oil
  • 2 eggs
  • 1/4 cup unsweetened cocoa powder
  • 2/3 cup sugar
  • 1 tsp. instant coffee or espresso
  • 1 tsp. vanilla extract
  • 1/2 cup mini chocolate chips, divided
  • 1/3 cup flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup confectioners’ sugar, for dusting

Preparation: Preheat the oven to 350 degrees. Grease a 9×9 inch square baking pan. In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse just until incorporated. Stir in the remaining chocolate chips. Pour into the prepared pan and bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle – about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. Dust with confectioners’ sugar and enjoy!