Winter Crisp

Name: Winter Crisp
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1/2 cup Sugars; 3 tablespoons Wheat Flour (All-Purpose, Enriched); 1 teaspoon Grated lemon peel; 3/4 teaspoon Lemon juice; 5 cups, unpeeled and sliced Apple (Granny Smith); 1 cup Fresh cranberries; 2/3 cup Rolled Oats; 1/3 cup, packed Brown sugar; 1/4 cup Whole Wheat Flour (Unenriched); 2 teaspoons Ground cinnamon; 1 tablespoon, melted Soft margarine

Apple and cranberry crisp with an oat topping — about 259 calories a piece with 4.6 g fibre.

259kcal per serving

2.9gprotein

56.8gcarbs

2.9gfat

20 mgsodium

Sodium is calculated without salt added to taste.

Per 1 serving of 6 — 1 piece of 6. Estimated; may vary.

Prep10 min

Cook50 min

Total60 min

Makes6 servings

DifficultyEasy

Apples and whole cranberries under an oat and brown sugar topping. A piece is about 259 calories with 4.6 g fibre, and the cranberries are what separate it from an ordinary apple crisp — they burst and turn the filling sharp instead of only sweet.

Leave the apples unpeeled and slice them no thinner than a quarter inch. Skin and thickness are what keep the fruit in recognisable pieces through fifty minutes in the oven; thin peeled slices collapse into sauce and the topping sinks into it.

Assemble the whole dish in the morning, keep it covered in the fridge and bake it while dinner is being cleared — it wants to come to the table warm. It doubles neatly into a 9×13 pan for a bigger crowd, with about ten minutes more in the oven.

Ingredients

Amounts below make 6 servings, one serving is 1 piece of 6.

Sugars1/2 cup (100 g)
Wheat Flour (All-Purpose, Enriched)3 tablespoons (23 g)
Grated lemon peel1 teaspoon
Lemon juice3/4 teaspoon (3.5 g)
Apple (Granny Smith)5 cups, unpeeled and sliced (545 g)
Fresh cranberries1 cup (100 g)
Rolled Oats2/3 cup (60 g)
Brown sugar1/3 cup, packed (73 g)
Whole Wheat Flour (Unenriched)1/4 cup (30 g)
Ground cinnamon2 teaspoons
Soft margarine1 tablespoon, melted (14 g)

Cook’s tips

Slice the apples about a quarter inch thick and leave the skins on so the fruit holds its shape.
If the topping browns before the filling bubbles, cover the dish loosely with foil for the last ten minutes.
Cool and refrigerate leftovers within 2 hours; they keep three days and reheat well in a 325°F oven.
Contains: wheat (all-purpose and whole-wheat flour); check the margarine label, which may add milk or soy.
For a dairy-free crisp use an oil-based margarine or 1 tablespoon canola oil. Gluten-free: replace both flours with a cup-for-cup blend and use certified gluten-free oats.

Method

Wash your hands and all surfaces before you start.
Preheat the oven to 375°F.
Combine the sugar, all-purpose flour and grated lemon peel in a medium bowl and mix well.
Add the lemon juice, sliced apples and cranberries, stir to coat, and spoon into a 6-cup baking dish.
In a small bowl combine the oats, brown sugar, whole-wheat flour and cinnamon, then stir in the melted margarine.
Sprinkle the topping over the fruit and bake 40 to 50 minutes, until the filling bubbles and the top is brown.
Serve warm or at room temperature; refrigerate leftovers within 2 hours.

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