4 med. apples, pared, cored, and sliced (4 c.)
1/3 c. packed brown sugar
1 tbsp. lemon juice
1/4 tsp. cinnamon
1/4 c. white sugar
2 egg whites
1/2 c. buttermilk
1/4 c. molasses
2 tbsp. cooking oil
1 c. unbleached flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ginger
1/4 tsp. nutmeg
2 tbsp. cornstarch

Combine apples, brown sugar, lemon juice, and cinnamon with 1 cup water in a saucepan. Cover and cook until apples are tender. Beat together the white sugar, egg whites, buttermilk, molasses, and oil. Stir together dry ingredients. Add to the egg mixture and beat until smooth. Combine cornstarch and 1 tablespoon cold water. Stir into hot apple mixture. Pour into a 1 1/2 quarts casserole. Spoon gingerbread mixture on top. Bake in 350 degree oven 30 minutes. Good even without a topping. Or serve warm or cool with a little plain yogurt or low-fat whipped topping.