Apple-Cranberry Crisp

Desserts > Cobblers/Crisps

1 1/2 ounces quick-cooking rolled oats
1/4-cup light brown sugar firmly packed
1 1/3 tablespoons all-purpose flour
1 1/3 tablespoons Brummel & Brown low fat spread well chilled
2 large granny Smith apple pared, cored and thinly sliced
1-cup cranberries
1-tablespoon fresh lemon juice
1/3-teaspoon cinnamon
1 dash ground nutmeg

Preheat oven to 375* F. Spray an 8 square baking pan with nonstick cooking spray. In small bowl, combine oats, 2 tablespoons of the sugar and the flour; work in margarine with two knives or your fingers until crumbly; set aside. In large bowl, combine apples, cranberries, the remaining 2 tablespoons sugar, the juice, cinnamon and nutmeg; toss to coat. Spray baking pan with non-stick spray. Spoon into prepared pan; top evenly with oats mixture. Bake 35-40 minutes at 350, until filling bubbles and topping is golden brown.


PER SERVING: 158.8 Calories, 1.1 g Total Fat, 0.2 g Saturated Fat, 0 mg Cholesterol, 111.3 mg Sodium, 37.3 g Total Carbohydrate, 5.2 g Dietary Fiber, 2.2 g Protein, 81.2 mg Calcium.