Healthier version of traditional apple crisp with a cranberry twist. Make it ala mode with a scoop of low fat vanilla ice cream.
Makes 12 servings (1/2 cup servings)
INGREDIENTS:
For apple cranberry filling:
4 fresh apples, peeled, cored, sliced thin (I like Macintosh)
1/2 cup dried cranberries
1 Tablespoon lemon juice
1 Tablespoon flour
2 Tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
For crisp topping:
1 cup oats 1/2 cup flour 1/3 cup brown sugar
1/2 teaspoon cinnamon 1/4 cup light butter, melted (I use Land O' Lakes brand)
DIRECTIONS:
Preheat oven to 350 degrees.
Prepare a 9x9 baking pan with cooking spray.
Drizzle lemon juice over sliced apples, mix thoroughly. Add cranberries.
Mix together flour, sugar, cinnamon and salt in a small bowl. Stir into apple cranberry mixture.
In a medium bowl, stir together oats, flour, brown sugar, and cinnamon. Pour melted butter in and mix with a fork until crumbly.
Sprinkle oat mixture evenly over apple filling. Bake for 25 minutes.
Nutrition Information (ice cream not included): 138 calories, 2g fat, 30g carb, 2g protein