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Winter Crisp Makes 6 servings
FILLING: 1/2 cup sugar 3 tbsp all-purpose flour 1 tsp grated lemon peel 5 cups unpeeled, sliced apples 1 cup cranberries
TOPPING: 2/3 cup rolled oats 1/3 cup packed brown sugar 1/4 cup whole wheat flour 2 tsp ground cinnamon 3 tbsp soft margarine, melted
Filling In a medium bowl combine sugar, flour, and lemon peel; mix well. Add apples and cranberries; stir to mix. Spoon into a 6-cup baking dish.
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 375-degree oven for 40 to 50 minutes or until filling is bubbly and top is brown. Serve warm or at room temperature.
Summer Crisp Prepare as directed, substituting 4 cups fresh or unsweetened frozen (thawed) peaches and 2 cups fresh or unsweetened frozen (thawed) blueberries for apples and cranberries. If frozen, thaw fruit completely (do not drain).
Per serving: calories: 284 sodium: 56 mg total fat: 6 g dietary fiber: 5 g saturated fat: 1 g carbohydrates: 54 g cholesterol: 0 mg protein: 3 g
Source: USDA
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