4 slices day-old whole wheat bread, cubed (about 1-1/2 c)
3 tablespoons butter, melted
4Granny Smith apples, peeled and sliced (about 3 c)
1/4 cup light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons vanilla
1 1/2 cups California raisins
6 tablespoons apple juice concentrate, thawed
Preheat oven to 350F.
In a small bowl, combine bread cubes with butter; mix well. Press half of mixture in bottom of a 9-inch square glass pan. In another bowl, combine apple slices, brown sugar, cinnamon, allspice, nutmeg, lemon zest, lemon juice, vanilla, raisins and concentrate. Turn apple filling into pan; spread evenly and top with remaining bread mixture.
Cover with foil and bake at 350F for 35 minutes. Increase oven temperature to 400F; uncover and bake for 20 minutes more. Cut into 9 squares and serve warm topped with frozen nonfat vanilla yogurt, if desired.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.