|
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:
| 1/2
C |
sugar |
| 3
Tbsp |
all-purpose flour |
| 1
tsp |
lemon peel, grated |
| 3/4
tsp |
lemon juice |
| 5
C |
apples, unpeeled, sliced |
| 1
C |
cranberries |
|
Topping:
|
| 2/3
C |
rolled oats |
| 1/3
C |
brown sugar, packed |
| 1/4
C |
whole wheat flour |
| 2
tsp |
ground cinnamon |
| 1
Tbsp |
soft 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 fresh or unsweetened frozen (thawed)
peaches and 3 cups fresh or unsweetened frozen (unthawed) blueberries
for apples and cranberries. If frozen, thaw peaches completely (do not
drain). Do not thaw blueberries before mixing or they will be crushed.
Yield: 6 servings--Serving Size:
1-3/4-inch by 2-inch piece
Each serving provides:
Calories: 284
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 56 mg
|
