Cranberries give this crisp a delightful color and tartness. A moderate amount of oil replaces the large amount of butter usually called for in toppings for this kind of dessert. It is best served warm. Serves 12.
Apple Cranberry Crisp
- 12 large green apples, peeled, cored, and sliced
- 8 ounces fresh or frozen cranberries
- Juice of 1 lemon
- 1/3 cup brandy
- 1/3 cup light-brown sugar, packed
- 1 teaspoon cinnamon
- 2 tablespoons whole wheat pastry flour
- 1 and 1/2 cups old-fashioned rolled oats
- 1/2 cup toasted wheat germ
- 3/4 teaspoon salt
- 1 and 1/2 teaspoons cinnamon
- 1/2 cup light-brown sugar, packed
- 1/3 cup canola or grapeseed oil
- 1/3 cp maple syrup
Preheat oven to 375º F. Toss the sliced apples in a large bowl with the cranberries, lemon juice, brandy, 1/3 cup of light-brown sugar, 1 teaspoon of cinnamon, and the whole wheat pastry flour. Pile the apple mixture into an 8 x 10-inch backing dish.
Mix the ingredients for the topping and spread over the apples. Cover the baking dish with aluminum foil and bake for 20 minutes. Uncover and bake for 40 minutes more until the apples are soft.
Per serving: 279.5 calories, 7.7g fat (0.8g saturated fat - 24.8% of calories from fat), 4.1g protein, 48.7g carbohydrate, 0 mg cholesterol, 5.8g fiber
Nutritional Counseling at the Abramson Cancer Center
Nutritional counseling is offered to patients at the Abramson Cancer Center through the Tracey Birnhak Nutritional Counseling Program. Our dietitians provide sound nutritional advice to people with cancer, and specialize in creating nutritional plans that fit with your treatment plan, and lifestyle.
Source: Andrew Weil, M.D. and Rosie Daley (2002). The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit, Alfred a. Knopf: New York, p. 299.
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