Download this recipe.
Reduced-fat sour cream replaces some of the margarine in the crisp topping in our version of the ever versatile apple crisp.
5 cups sliced peeled or unpeeled tart apples (5 apples)
1/2 cup fresh or frozen cranberries
1/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup quick-cooking or old-fashioned oats
1/2 teaspoon ground cinnamon
2 tablespoons fat-free sour cream
2 tablespoons firm margarine
1. Heat oven to 350°. Spray rectangular pan, 13 x 9 x 2 inches, with cooking spray. Mix apples, cranberries and 1/4 cup brown sugar. Spread evenly in pan.
2. Mix flour, 1/2 cup brown sugar, the oats and cinnamon in medium bowl. Cut in sour cream and margarine, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Sprinkle over fruit.
3. Bake about 50 minutes or until topping is brown and center is bubbly.
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
