Apple Crisp Recipe

Nutrition Facts

    • Calories: 180
    • Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 0
    • Sodium: 37mg
    • Carbohydrates: 34g
    • Fiber: 3g
    • Protein: 2g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Apple Crisp Recipe

Here’s an easy dessert that’s under 200 calories per serving. Apples and cranberries with a yummy sweet crisp topping. It’s quick and delicious.

Ingredients

    • 5 medium Macintosh apples (about 2 lbs), peeled and sliced
    • 1/2 cup dried cranberries, optional
    • 1 Tbsp fresh lemon juice
    • 1 Tbsp granulated sugar
    • 1/3 cup brown sugar
    • 3 Tbsp cold trans fat free margarine, cut into bits
    • 1/4 cup rolled oats
    • 1/2 cup whole wheat flour
    • 1 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 2 Tbsp chopped walnuts, optional

Preparation

    • 1. Preheat oven to 400°. Lightly coat a 9 x 9-inch baking dish with nonstick cooking spray.
    • 2. In a large bowl, toss the apples and dried cranberries with lemon juice and granulated sugar. Transfer fruit to baking dish.
    • 3. In another bowl, combine remaining ingredients and toss together to form a crumbly topping.

      4. Spread topping over apples and bake 30 minutes, or until topping is browned and the apples are tender. Serve warm.
Yield: 8 servings

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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