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Archived Recipe for September 2007
Autumn Apple-Cranberry Crisp
INGREDIENTS:
7 medium Granny Smith apples, peeled, cored and sliced
1 cup fresh cranberries
3/4 cup firmly packed dark brown sugar
1/2 cup old-fashioned rolled oats
2/3 cup whole wheat flour
1/4 cup chopped pecans or walnuts
3 Tbsp. butter, softened or no-trans fat margarine
Frozen lowfat vanilla yogurt (optional)
DIRECTIONS:
Preheat oven to 375 degrees.
In medium shallow baking dish, place apples and cranberries.
In medium bowl, combine brown sugar, oats, flour, nuts and butter. Sprinkle brown sugar mixture on top of fruit.
Bake until apples and cranberries are bubbly and tender, about 50 minutes. Transfer dish to wire rack to cool slightly.
Serve warm with frozen yogurt, if desired.
NUTRITIONAL INFORMATION: (per serving)
Yield: 8 servings
Per serving: 268 Calories, 8 g Total Fat (3 g Saturated Fat), 50 g Carbohydrates, 2 g Protein, 4 g Dietary Fiber, 9 mg Sodium.
Courtesy of the American Institute for Cancer Research
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