1 tbsp. water
1 tsp. almond extract
6 c. sliced unpared, tart eating apples (about 4 med.)
1/2 c. coarsely crushed Zwieback crumbs
2 tbsp. all-purpose flour
2 tbsp. sugar
2 tbsp. chopped almonds
1/2 tsp. ground cinnamon
3 tbsp. reduced-calorie butter
Yogurt Topping (below)

Heat oven to 375 degrees. Mix water and almond extract; toss with apples in a 1 1/2 quart casserole sprayed with non-stick cooking spray. Mix remaining ingredients except yogurt topping until crumbly, sprinkle over apples. Bake until top is golden brown and apples are tender, about 30 minutes. Serve warm with yogurt topping. Makes six 1/2 cup servings.

YOGURT TOPPING:

1/2 c. nonfat plain yogurt
1/8 tsp. almond extract
1 tsp. sugar

Mix ingredients above.

Microwave directions: Prepare as directed except use microwavable pie plate. Microwave uncovered on high (100%) for 5 minutes; rotate pie plate 1/2 turn. Microwave until apples are tender, 4-7 minutes longer.