Seasonal Fruit Crisp
Servings:8Serving Size:1/8 of crisp
Nothing welcomes fall like apple crisp. You can make the crisp a day ahead and keep it in the fridge uncooked. When you’re ready to bake, simply preheat the oven, and transfer the crisp from the fridge directly into the oven.
- 3 cups sliced apples
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 1½ teaspoons water
- ½ teaspoon lemon juice
- ½ cup quick-cooking oats
- ¼ cup all-purpose flour
- ¼ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup cold butter
- ¼ cup dried cranberries (optional)
- Place apples in a greased 1 quart baking dish. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over apples. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over apples.
- Bake, uncovered, at 375 degrees F for 20-25 minutes or until filling is bubbly.
- Garnish with dried cranberries, if desired.
Make it a Meal
- Toasted cheese sandwich
- Tomato soup
- Wedge salad
- Fruit Crisp
- Low-fat milk
Source: Caroline Durr, Area Nutrition Agent, Nutrition Education Program, University of Kentucky, Cooperative Extension Service
To stay healthy, balance calories eaten with calories used. To find out how many calories you need for a day, visit www.ChooseMyPlate.gov.
Nutrition facts per serving: 150 calories; 6g total fat; 3.5g saturated fat; 0g trans fat; 15mg cholesterol; 55mg sodium; 23g carbohydrate; 2g fiber; 1g protein; 4% Daily Value of vitamin A; 0% Daily Value of vitamin C; 2% Daily Value of calcium; 2% Daily Value of iron