Winter Crisp and Summer Crisp (using oats and whole wheat flour)

Only 1 tablespoon of margarine is used to make the crumb topping of this cholesterol-free, tart and tangy dessert.

FOR FILLING
1/2 cup sugar
3 Tbsp all-purpose flour
1 tsp lemon peel, grated
3/4 tsp lemon juice
5 cups apples, unpeeled, sliced
1 cup cranberries

FOR TOPPING
2/3 cup rolled oats
1/3 cup brown sugar, packed
1/4 cup whole wheat flour
2 tsp ground cinnamon
1 Tbsp soft margarine, melted

Prepare filling by combining sugar, flour, and lemon peel in medium bowl. Mix well. Add lemon juice, apples, and cranberries. Stir to mix. Spoon into 6-cup baking dish.

Prepare topping by combining oats, brown sugar, flour, and cinnamon in small bowl. Add melted margarine. Stir to mix. Sprinkle topping over filling.

Bake in 375F 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 above, but substitute 4 cups fresh or unsweetened frozen peaches and 3 cups fresh or unsweetened frozen blueberries for apples and cranberries. If using frozen fruit, thaw peaches completely (use without draining), but do not thaw blueberries before adding to mixture.

Yield: 6 servings
Serving size: 1, 3/4-inch by 2-inch piece
Each serving provides (for Winter Crisp): Calories: 252, Total fat: 2 g, Saturated fat: less than 1 g, Cholesterol: 0 mg, Sodium: 29 mg, Total fiber: 5 g, Protein: 3 g, Carbohydrates: 58 g, Potassium: 221 mg

Source: NIH