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For a variation, use pears instead of apples, or a combination of both. Serve with a dollop of fat-free vanilla frozen yogurt or low-fat Mediterranean cheese-style yogurt.
Cook Time: 35-40 min
Per Serving (¼ of crisp): 190 Calories, 3g Fat (1 g sat. fat), 41g Carbohydrates, 2g Protein, 3g Fiber, 44mg Sodium
NOTE: OK for those on a Low Microbial Diet.
6 Empire or other firm cooking apples, peeled, cored and thinly sliced
½ cup quick-cooking rolled oats
4 Tbsp packed light brown sugar
1 Tbsp all-purpose flour
1 Tbsp cold unsalted butter
1 cup fresh or frozen cranberries
1 Tbsp fresh lemon juice
¼ tsp cinnamon
⅛ tsp ground nutmeg
Preheat oven to 375°F, spray an 8-inch square baking dish with nonstick spray.
In a small bowl, combine the oats, 2 Tablespoons of the brown sugar, and the flour; with two knives or your fingers, work in the butter until crumbly.
In a large bowl, combine the apples, cranberries, the remaining 2 Tablespoons of brown sugar, the lemon juice, cinnamon and nutmeg; toss to combine. Spoon into the pan; sprinkle with the oats mixture. Bake until the filling is bubbling and the topping is golden brown, ~35-40 minutes.