Recipe(tried): Juicy Apple Crisp (light, using oats and apple juice concentrate)

I have made this countless times, it's wonderful and my husband loves it. It's an old Cooking Light recipe. It has an interesting ingredient, thawed frozen apple juice. It says you can use any kind of apple, I have always used Granny Smiths. Today I served a scoop of it on a piece of gingerbread with a bit of milk drizzled over both. Yum!!

JUICY APPLE CRISP

FOR THE OAT MIXTURE:
1/2 cup regular oats
1/3 cup packed brown sugar
1 Tablespoon flour
1 1/2 Tablespoons butter, melted
1 Tablespoon thawed apple juice concentrate, undiluted
1/2 teaspoon ground cinnamon

FOR THE CORNSTARCH MIXTURE:
2 Tablespoons granulated sugar
1 Tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

FOR THE APPLES:
8 cups sliced peeled Granny Smith apples (about 2 lbs.)
1/4 cup thawed apple juice concentrated, undiluted
2 Tablespoons water
3/4 cup vanilla light ice cream (optional, for serving)

Preheat oven to 425 degrees F.

Combine oat mixture ingredients, (oats, brown sugar, flour, melted butter thawed apple juice concentrate and 1/2 teaspoon cinnamon). Set aside.

Combine cornstarch mixture, (granulated sugar, cornstarch, 1/2 teaspoon cinnamon and salt). Set aside.

Place apple slices in an 11x7-inch baking dish that has been sprayed with non-stick cooking spray. Sprinkle with cornstarch mixture.

Combine 1/4 cup thawed apple juice concentrate with 2 tablespoons water and pour over apple mixture. Top with oat mixture.

Bake at 425 degrees F for 25 minutes or until bubbly and golden brown. Let stand for 15 minutes.

Serve with ice cream, if desired.

Makes 6 servings, each 1 cup apple crisp and 2 Tablespoons ice cream