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Stanford Health Care

Apple-Cranberry Crisp

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

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

Serves:  4  

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.

Ingredients:

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

Cooking Directions

  1. Preheat oven to 375°F, spray an 8-inch square baking dish with nonstick spray. 
  2. 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.
  3. 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.

Recipe from: Weight Watchers Cookbook