Only 1 tablespoon of margarine is used to make the crumb topping of this tart and tangy fruit dessert that is cholesterol-free and low-sodium.
Filling:
½ cup sugar 3 Tbsp all-purpose flour 1 tsp lemon peel, grated ¾ tsp lemon juice 5 cups apples, unpeeled and sliced 1 cup cranberries |
Topping:
| ⅔ cup rolled oats ⅓ cup brown sugar, packed ¼ cup whole wheat flour 2 tsp ground cinnamon 1 Tbsp soft (tub) margarine, melted |
- To prepare filling, in a medium bowl combine sugar, flour, and lemon peel; mix well. Add lemon juice, apples, and cranberries; stir to mix. Spoon into a 6-cup baking dish.
- To prepare topping, in a small bowl, combine oats, brown sugar, flour, and cinnamon. Add melted margarine; stir to mix.
- Sprinkle topping over filling. Bake in a 375º F oven for approximately 40-50 minutes or until filling is bubbly and top is brown. Serve warm or at room temperature.
Variation: Summer Crisp
- Prepare as directed, substituting 4 cups of fresh or unsweetened frozen (thawed) peaches and 3 cups of fresh or unsweetened frozen (unthawed) blueberries for apples and cranberries. If the peaches are frozen, thaw them completely (do not drain). Do not thaw blueberries before mixing, or they will be crushed.
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Yield: 6 servings Serving size: 1¾- by 2-inch piece Each serving provides: Calories: 252 Total fat: 2 g |
Saturated fat: less than 1 g Cholesterol: 0 mg Sodium: 29 mg Fiber: 5 g Protein: 3 g Carbohydrate: 58 g Potassium: 221 mg |
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Reprinted with the permission of the Department of Health and Human Services.
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