Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (6)
love this it working good
Loved this. Guests enjoyed. GF and I ate over 1/2 of the entire thing one serving. It’s a great, healthy replacement for regular apple pie bars loaded with sugar and butter. I’ll definitely be making this again.
This was phenomenal! It stayed together well and was a big hit, even with my 5 year old, who is a tough critic. He did like the filling better than the crust, probably because the crust has zero sweetness, so next time I’ll add a little date syrup or maple syrup. I used raisins instead of dates for the sauce and it was delish!
I also may have added more than 1/4 c of maple syrup in the first place. For us, it needed to be sweetened up a little. And I could tell, as the previous two reviews state, that the crust needed some help, it is dry and tasteless as is. I added spices and maple syrup to the crust and it was great.
Like the previous reviewer, I found the crust and topping dry and flavorless. However, I kept the recipe because I really liked the taste of the apple filling. I would make the filling again and top it with an alternate topping (like the toasted oats from Southern-Style Banana Parfaits) and/or toasted walnuts or pecans.
Disappointed. Did not turn out. Too dry, even with the sauce. Like eating apples coated in dry oats and flour, the date cider can’t even save it. If you can’t make a recipe good without a little fat or butter, don’t bother posting it.