Recipe: Winter Crisp and Summer Crisp

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